Bed and breakfast recipes are tried and tested. Tried by us, tested by you!
We are happy to share our recipes with guests when asked. And you do ask, often!
Just for fun I am going to post seasonal and traditional New Mexico Christmas and Holiday recipes for a few weeks. A few are Contreras family traditions, some are Hacienda Santa Fe and authentic favorites!
I’ll start with some cookies that we start making now and finish around New Years.
Kids like them and with the Ginger as a “digestive” grown-ups love them with after dinner coffee. They are also great tucked into a bowl of rich vanilla ice cream.
You can easily make the dough ahead, pop in the freezer and then just bake a few as needed! ( I need a couple each day!)
Let us know how they turn out, post some pictures! You can even send us some cookies if you want! We love to bake and we really love to eat! The notes below from ac are from me, Anne.
SPICED CRACKLE COOKIES
4 dozen cookies Preparation: 20 minutes Refrigerate dough: 1 hour Bake: 350 degrees 12 minutes
½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 tbls ground ginger
½ tsp ground cinnamon
¼ tsp white pepper
1 tbls crystallized ginger, chopped
¾ cup confectioners’ sugar
In a large bowl, beat together butter, sugar, and molasses on medium speed until blended. Beat in egg until blended, scraping down side of bowl.
Sift together flour, baking soda, salt, ground ginger, cinnamon and white pepper into clean bowl.
Add to butter mixture; beat on low speed until blended. Stir in crystallized ginger.
Cover and refrigerate for 1 hour. (do not skip this part! ac)
Heat oven to 350 degrees. Lightly coat 2 large baking sheets with nonstick cooking spray OR line with parchment.
Place confectioners’ sugar in small bowl, dusting hands lightly. Roll pieces of dough into 1-inch balls, using about 2 teaspoons per ball. (a small ice cream scoop works great, worth getting one! ac)
Roll dough in confectioners’ sugar to completely coat.
(can be frozen at this point, air tight to keep fresh. Allow the dough to warm slightly before baking. ac)
Transfer to prepared baking sheets, spacing at least 2 inches apart.
Bake at 350 degrees for 12 minutes or until cookies have expanded and flattened; the tops will be covered with cracks. Let cookies cool on baking sheets on wire racks for 2 minutes. Transfer cookies directly to racks; let cool completely.
Baked cookies may be stored in an airtight container at room temperature for up to 1 week.
Tags: bed-and-breakfast, New Mexico, New Mexico Bed and Breakfast Recipes, santa fe, santa fe kids, Spiced Crackle Cookies
