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Photo: Benjamin Turner
Active Time:50 minsTotal Time:2 hrs 30 minsServings:18Jump to Nutrition Facts
Active Time:50 minsTotal Time:2 hrs 30 minsServings:18
Active Time:50 mins
Active Time:
50 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupunsalted butter (1 1/2 sticks), at room temperature⅔cuplightly packed brown sugar½cupcorn syrup¼cupmolasses1tablespoonground ginger1teaspoonground nutmeg½teaspoonground clovesPinch of kosher salt2cupsall-purpose flour1 ½cupswhole-wheat pastry flour
Cook Mode(Keep screen awake)
Ingredients
¾cupunsalted butter (1 1/2 sticks), at room temperature
⅔cuplightly packed brown sugar
½cupcorn syrup
¼cupmolasses
1tablespoonground ginger
1teaspoonground nutmeg
½teaspoonground cloves
Pinch of kosher salt
2cupsall-purpose flour
1 ½cupswhole-wheat pastry flour
DirectionsCombine butter, brown sugar, corn syrup and molasses in a large bowl or the bowl of a stand mixer. Beat with an electric mixer (or the stand mixer) until creamy. Add ginger, nutmeg, cloves and salt; beat until smooth. Add all-purpose flour and pastry flour; beat to combine. Divide the dough in half and press it flat. Wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 350°F and line 2 baking sheets with parchment paper.Roll the dough on a lightly floured surface until 1/2 inch thick. Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression). Lift the mold off and cut out the pine cone shape. Carefully place it on one of the prepared pans. Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 12 to 15 minutes. Cool on a wire rack.When the cookies are cool, stand them almost upright and sift confectioners' sugar over them so the parts of the cookie that stick out catch the “snow.” Cool, right?EquipmentParchment paper, pine cone cookie moldOriginally appeared: EatingWell.com, December 2022
Directions
Combine butter, brown sugar, corn syrup and molasses in a large bowl or the bowl of a stand mixer. Beat with an electric mixer (or the stand mixer) until creamy. Add ginger, nutmeg, cloves and salt; beat until smooth. Add all-purpose flour and pastry flour; beat to combine. Divide the dough in half and press it flat. Wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 350°F and line 2 baking sheets with parchment paper.Roll the dough on a lightly floured surface until 1/2 inch thick. Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression). Lift the mold off and cut out the pine cone shape. Carefully place it on one of the prepared pans. Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 12 to 15 minutes. Cool on a wire rack.When the cookies are cool, stand them almost upright and sift confectioners' sugar over them so the parts of the cookie that stick out catch the “snow.” Cool, right?EquipmentParchment paper, pine cone cookie mold
Combine butter, brown sugar, corn syrup and molasses in a large bowl or the bowl of a stand mixer. Beat with an electric mixer (or the stand mixer) until creamy. Add ginger, nutmeg, cloves and salt; beat until smooth. Add all-purpose flour and pastry flour; beat to combine. Divide the dough in half and press it flat. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Roll the dough on a lightly floured surface until 1/2 inch thick. Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression). Lift the mold off and cut out the pine cone shape. Carefully place it on one of the prepared pans. Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 12 to 15 minutes. Cool on a wire rack.
When the cookies are cool, stand them almost upright and sift confectioners' sugar over them so the parts of the cookie that stick out catch the “snow.” Cool, right?
Equipment
Parchment paper, pine cone cookie mold
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)249Calories8gFat42gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
