Mace and nutmeg are derived from the fruit of the same tree, Myristica fragrans, Mace is the thin, bright-red, lacelike covering over the shell of the nutmeg. Its flavor is similar to nutmeg's, but more delicate; if you don't have it on hand, substitute ¼ teaspoon freshly grated nutmeg.
For best results, the dough should chill for 8 to 12 hours in the refrigerator.
STORE: In an airtight container for up to 2 weeks. The dough may be wrapped well and refrigerated for up to 5 days. Freeze the baked cookies in a heavy-duty resealable plastic food storage bag for 2 to 4 months.
- Washington Post.com
- Adapted from Olive Oil Baking, by Lisa A. Sheldon (Cumberland House, 2007).
- Makes about 36 cookies
- ¾ cup olive oil
- ¼ cup molasses
- 1¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cups flour
- 1 cup whole wheat pastry flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ tablespoons ground cinnamon
- 1½ tablespoons ground ginger
- 1 teaspoon mace
- 2 teaspoons ground cloves
- Whisk together the olive oil, molasses, 1 cup of the sugar, eggs and vanilla extract in a large bowl.
- In a separate medium bowl, combine the flours, baking soda, salt, cinnamon, ginger, mace and cloves.
- Add to the wet ingredients and stir until well combined.
- Cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Place the remaining ¼ cup sugar in a small bowl.
- Use the palms of your hands to form the dough into 1½-inch balls, then roll them in the sugar.
- Place the balls on the baking sheets spaced 2 inches apart; bake for 10 to 12 minutes or until the tops of the cookies crack.
- Let the cookies cool for 5 minutes on the baking sheets and transfer to a wire rack to cool completely.
Nutritional Information Edit
- 112 Calories | 5g Fat | 1g saturated fat | 12 mg cholesterol | 90 mg sodium | 16g carbohydrates | 1g dietary fiber | 1g protien.