Dessert

Soft Spice Cookie

Serves 12 · 30 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

3 eggs
1 cup (230 g) shortening or butter
1 pinch of salt
1½ tsp Vanilla
½ tsp Lemon Extract
1 tbl Cinnamon
½ tsp Nutmeg
3 tbl Cocoa Powder
3 tbl Coffee
1 cup (200 g) white granulated sugar
2 tsp (10 g) baking powder
2–3 cups (250–375 g) flour
Cinnamon-Sugar, as needed for topping.

Method

In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
Mix in the sugar, then add the salt to the liquid mixture.
Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.
Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
Make balls and place onto a greased or parchment-lined pan.
Top each cookie with a generous amount of cinnamon-sugar.
Bake in a 175°C (350°F) over for between 15-20 minutes.