PLANTATION SPICE COOKIES1 cup unsalted peanuts, divided use
1 1/4 cups sugar, divided use
1 1/2 sticks (6 ounces) unsalted butter
1 large egg
1/3 cup dark unsulphured molasses
2 cups all-purpose flour (measure by dipping cup and leveling off with a spoon)
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chop or grind the peanuts; reserve half of them in a bowl with 1/4 cup of the sugar for later.
Put the remainder of the peanuts in the mixing bowl with the rest of the sugar and the butter, cut into pieces. Cream together until light and fluffy. Beat in egg, then molasses; set aside.
Put flour, baking soda, spices and salt into a sifter or sieve and stir to blend; sift, then beat or stir into the cookie dough.
Preheat oven to 350 degrees F.
Form the cookies by rolling the dough into balls, about the size of a ping pong ball, then rolling the balls into the sugar/peanut mix that has been spread onto wax paper. Place 2 inches apart on a greased cookie sheet. (If dough is too soft to form into balls, chill for 20 minutes or until it firms slightly.)
Bake 15 minutes or until set at the edges. Cookies should remain soft in the center. They swell as they bake and the tops will crack. Remove to a rack to cool thoroughly.
Makes about 24 (3 1/2-inch) cookies
Source:
Julia's Casual Dinners: Seven glorious menus for informal occasions by Julia Child