Fall is here. FALL IS HERE! Let’s all wear chunky sweaters, scarves and everything in burgundy. And let’s all be super basic and drink pumpkin spice lattes because fuck it. They’re delicious and WE ALL KNOW IT.
Seeing all the Christmas stuff in the stores (seriously guys, it’s still October. Cool it) was making me crave something sugary and spicy and that’s exactly what these are. Kinda like gingerbread cookies or pumpkin spice cupcakes or you know, like spice cookies. Which they are, except they’re Norwegian spice cookies. What makes them Norwegian is how they’re reserved, love hiking and have access to universal health care.
They also have the advantage of being super easy to make and don’t even have eggs in them! Start off by creaming 175 grams of soft butter and 175 grams of granulated sugar with a hand or stand mixer . Add 2 tbs of water and a few drops of imitation rum extract. I skipped that step cause SOMEONE forgot to buy it at the store (the someone is me) and just used vanilla extract instead.
In a different bowl, mix 225 grams of all-purpose flour, half a teaspoon of baking powder and all the spices – 1 and 1/2 teaspoons of cinnamon, and 1/2 teaspoon each of ground cloves, nutmeg and allspice. Add to the butter and sugar and mix well.
Line a baking sheet and form little balls of dough about the size of heaped teaspoon. Make sure to leave adaquate space between the cookies because they will fan out. Dip a fork in flour and flatten the cookies before baking them for 12-15 minutes at 175 °C.
Now go outside and sit by a huge tree and admire the foliage while eating some delicious spice cookies!
New Dessert Science Magazine 