0 (0)


Nutmeg-molasses cookies with pears and walnuts

Nutmeg-molasses cookies with pears and walnuts
Glenn Koenig / Los Angeles Times

Just because the holidays are over doesn't mean you've given up baking or that you've stopped craving nutmeg. Probably quite the opposite: You're having gingerbread dreams, even if they’re hampered by your New Year's diet. So take advantage of the ... Read more

Total time: 1 hour, 20 minutes, plus chilling and cooling times | Makes about 3 dozen cookies
  • 3 cups (12 3/4 ounces) whole wheat pastry flour
  • 4 teaspoons fresh finely grated nutmeg (about 1 whole nutmeg)
  • 2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1 cup golden brown sugar
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1 egg
  • 1/3 cup molasses
  • 1 cup very coarsely chopped dried pears or golden raisins
  • 1 cup chopped toasted walnuts
  • Raw sugar, for rolling

Step 1In a large bowl, whisk together the flour, nutmeg, baking soda and salt. Set aside.

Step 22. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until light and fluffy, 3 to 5 minutes. Add the egg and beat until thoroughly combined.

Step 33. Beat in 1/3 of the flour mixture just until incorporated, scraping the sides of the bowl as needed, then beat in 1/2 of the molasses. Beat in 1/2 of the remaining flour mixture, then the rest of the molasses, scraping the sides of the bowl as needed. Finally, beat in the last of the flour mixture until combined. Stir in the dried pears and walnuts. Cover the dough and refrigerate until firm, about 1 hour.

Step 44. Position racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line baking sheets with parchment paper. Scoop about 2 tablespoons of the chilled dough to form each cookie, rolling the dough in sugar. Space the balls about 3 inches apart and press to slightly flatten the balls.

Step 55. Bake the cookies, 2 sheets at a time, until the cookies are cracked on top but still soft to the touch, about 12 minutes. Rotate the trays halfway through cooking for even baking. Cool the cookies on the sheets for 1 minute, then transfer to racks to cool completely.


T'fina pkaila with beef
T'fina pkaila with beef

Sauce mignonette
Sauce mignonette

Traditional soba-tsuyu
Traditional soba-tsuyu

Caraway Bundt Cake
Caraway Bundt Cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Mum's red and green Christmas cookies
Hazelnut brown butter torte with bittersweet chocolate
Tarte Tatin
Apple and Calvados crepes