Mace is an under-appreciated spice, and I really don't know why. Aside from seasoning game, or preparing mincemeat, one hardly ever sees a recipe calling for it. I was excited when I found this recipe in my well-used, and well-loved 1966 edition of Better Homes and Gardens Cookies and Candies. The pages are completely yellowed, and many have fallen out and been taped back into place-but I'll never part with it. I've yet to hit a recipe in the collection that wasn't wonderful. I made a batch of gingersnaps this morning as well. It is freezing cold here (and raining) at the moment. We spent the morning baking spice cookies, and the afternoon dunking them in tea as we began the overwhelming task of sorting books. Danny has outgrown most of his early readers, so the treasured editions will be packed away, and the rest handed off to anyone that wants them. When you live in a home with (literally) thousands of books, there has to be some attempt to maintain order. Sort of. We'll see how many actually make into a box, and out of the house.
You Will Need:
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace
2 large eggs
2/3 cup salad oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1/4 cup granulated sugar
1/2 teaspoon nutmeg
1/4 teaspoon mace
Preheat oven to 400 degrees F. Grease a couple baking sheets lightly.
Sift together the flour, baking powder, salt, and 1/4 teaspoon mace. Set aside. In a large bowl, cream together the eggs, oil, sugar, brown sugar, lemon zest and lemon juice. Beat until thick.
In a small bowl, sift together the sugar, mace and nutmeg. Butter the bottom of a glass and set aside.
Roll about a teaspoon of dough into a ball and place 2 inches apart on baking sheets. Dip buttered glass into sugar mixture, then flatten cookies. Bake about 8 minutes, or until edges are slightly browned. Cool about 1 minute on pan before carefully removing to a pan to cool. Makes about 3 dozen cookies.
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