Tonka Bean Spice Snap Cookies

By convred

Aimee of Under the High Chair sent me my first-ever tonka beans a few weeks ago, so I wanted to make one of the recipes from her blog. The original recipe makes four dozen cookies, but I used my ice cream scoop to form the cookies and made two dozen large ones.

Ingredients

• 3/4 cup butter, at room temperature
• 2 cups sugar
• 2 eggs, at room temperature
• 1/2 cup molasses
• 2 tsp white vinegar
• 3-3/4 cups unbleached all-purpose flour
• 1-1/2 tsp baking soda
• 2 tsp freshly grated ginger (or 3 tsp ground)
• 1 tsp cinnamon
• 1/2 tsp grated tonka bean (approximately half of one bean)
• 1/4 tsp ground cloves
• Pinch of kosher salt

Preparation

Step 1

Preheat oven to 325°F.

In a large mixing bowl or in the bowl of a stand mixer, cream the butter and sugar. Stir in eggs, molasses and vinegar. Sift together the flour, baking soda, ginger, cinnamon, tonka bean, cloves and salt. Mix well, and, using a small ice cream scoop, make 24 balls, 12 on each cookie sheet, placed two inches apart. Sprinkle each cookie with a pinch of sugar. Bake 15-18 minutes, until tops have cracked and edges have started to brown.

Let cookies cool on the cookie sheets for 10 minutes, then transfer to a cooling rack. When the cookies are thoroughly cooled, pack them in an airtight container. Can be frozen.