Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark rye flour
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
Special Equipment Needed:
- Electric mixer
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the dark rye flour, walnuts, raisins, molasses, cinnamon, coriander, and ginger and mix until combined.
6. Drop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-14 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per serving):
Calories: 140
Fat: 6g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients
- Unsalted butter: You can use salted butter instead, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Light brown sugar: You can use dark brown sugar instead.
- Dark rye flour: You can use whole wheat flour instead.
- Walnuts: You can use pecans or almonds instead.
- Raisins: You can use dried cranberries or cherries instead.
- Molasses: You can use honey or maple syrup instead.
Variations:
- Add 1/2 cup of chocolate chips for a chocolaty version.
- Add 1/2 cup of shredded coconut for a tropical twist.
- Add 1/2 cup of chopped dried apricots for a fruity version.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugars.
- Use a cookie scoop to make sure the cookies are all the same size.
- Don’t overmix the dough; mix just until the ingredients are combined.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a bowl of fresh berries.
Garnishes:
Garnish the cookies with a sprinkle of powdered sugar.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve these cookies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of molasses to the dough.
- If the cookies are too crumbly, add an extra tablespoon of butter to the dough.
Food Safety Advice:
Make sure all ingredients are at room temperature before mixing.
Food History:
Borodinsky cookies are a traditional Russian cookie that originated in the 19th century. They are usually made with rye flour and molasses and are flavored with spices like cinnamon, coriander, and ginger.
Flavor Profiles:
These cookies have a sweet and spicy flavor with hints of molasses and warm spices.
Serving Suggestions:
These cookies are perfect for an afternoon snack or after-dinner treat.
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Region: Russian