Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup Powidl (plum butter)
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
6. Stir in the oats and Powidl until evenly distributed.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until lightly golden brown and set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- 350°F (180°C)
Serving size:
- Makes about 2 dozen cookies
Nutritional information:
- Calories: 150 per cookie
- Fat: 6g
- Carbohydrates: 23g
- Protein: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have Powidl, you can use any other fruit jam or preserves.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the cookie dough for extra crunch.
- You can also add raisins or dried cranberries for a fruity twist.
Tips and tricks:
- Make sure to use unsalted butter so you can control the amount of salt in the recipe.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping into cookies.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- You can reheat the cookies in the microwave for a few seconds to make them warm and gooey again.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle with powdered sugar for a festive look.
Garnishes:
- You can garnish the cookies with a dollop of whipped cream or a drizzle of chocolate sauce.
Pairings:
- These cookies go well with a hot cup of coffee or tea.
Suggested side dishes:
- Serve the cookies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Powidl is a traditional plum butter from Central Europe, made by cooking down plums with sugar and spices.
Flavor profiles:
- These cookies have a warm and spicy flavor, with hints of cinnamon, ginger, and nutmeg.
Serving suggestions:
- Serve the cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Austrian
Taste: Sweet, Spicy, Nutty, Fruity, Caramelized