A friend just asked me for my spice cookie recipe. I was surprised to find my current recipe wasn't already up on the blog - the last time was in 2008! So, here it is ...
King Arthur Flour provides weight equivalents for the volume measures in many of their recipes. I use a kitchen scale and weigh bulk ingredients like sugar and flour whenever possible. It's much faster, more accurate, and leads to more consistent results. It also reduces cleanup, since fewer measuring cups are involved! This is especially convenient for liquid or sticky ingredients like the molasses in this recipe.
I used whole wheat flour instead of all-purpose, sifting it and leaving out the coarsest remaining bran to give it a finer texture. Since I had "robust" molasses, and I was using whole wheat flour, I increased the total amount of spices. I also added vanilla, allspice, and of course cardamom, none of which were in the original recipe. This created a complex taste, where none of the flavors overwhelm, but I think I would miss any I left out.
My alarm wakes me Saturday morning. I go downstairs to the kitchen, nuke myself a cup of coffee, and get a fresh batch going. I didn’t sleep well. Today is the Remembrance Day for Lost Species.