One of our guilty pleasures is watching Unique Sweets on the Cooking Channel. It is usually on late at night and it makes us so hungry. And sad that the bakery that was supposed to go in the empty building in town never did.
Recently they were discussing mustard cookies. Naturally, I had to do some recipe cruising on the internet and I found a recipe to try. It is basically a ginger and spice cookie recipe with the addition of the mustard. There was also a chocolate and mustard cookie recipe and I may try that another time.
Mustard and Ginger cookies
3/4 cup butter, softened
1 cup brown sugar, packed
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/3 cup sugar
Don't pre heat the oven. This recipe has to sit in the refrigerator for one hour before baking.
Beat the butter until very light and fluffy. This is best done in a stand mixer. I used my Kitchen Aid. When it is very light, and you will have to scrape the bowl down a few times, add the brown sugar and resume beating. Beat until it is light brown and fluffy. Once again you will have to scrape the bowl.
Next add the molasses and the egg. Beat until incorporated.
Combine the flour, baking soda, ginger, cinnamon, cardamom, mustard, pepper, salt and cloves. Add them to the creamed mixture in three mostly equal batches.
When the flour is all mixed in, place the mixing bowl in the refrigerator for one hour.
Heat the oven to 375°. Place the 1/3 cup sugar in a medium bowl. Use a medium cookie scoop and drop about four scoops of cookie dough in the sugar. Roll them until covered in sugar and place on a cookie sheet. I used a Silpat to keep them from sticking.
Bake for the surface cracks, about 11 to 14 minutes. Let cool for about 2 minutes on the cookie sheet, then remove to a wire rack to cool completely.
These cookies were very good. But I was unable to taste any mustard. Next time I make them, and I will, I will increase the amount of mustard used. I may even go up to 1 teaspoon and see what happens.