Sugar-and-Spice Bark Cookies

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  • Makes: 36 servings
  • Serving Size: 1 cookie
  • Makes: 36 cookies
  • Stand: 30 mins
  • Prep: 30 mins
  • Chill: 1 hr 20 mins

Sugar-and-Spice Bark Cookies

Directions

  1. Position a rack in the middle of the oven; preheat to 350 degrees F. Let butter and egg stand at room temperature for 30 minutes.
  2. In a large bowl vigorously beat together butter and sugar with an electric mixer until well blended and smooth. Add egg, molasses, vanilla, and salt; beat for 1 minute or until well blended, scraping sides of bowl occasionally. Beat in flour, cinnamon, and nutmeg on low speed until evenly incorporated. Divide dough in half, wrap and chill 1 hour or until easy to handle.
  3. Roll one portion of dough between two sheets of parchment to 1/4-inch thickness; chill 20 minutes. Gently peel off top parchment (if it sticks, chill for 5 minutes more). Score with a fork. Using a pizza cutter, cut into eighteen 3x1 1/2-inch rectangles (or freeform rectangles). Do not separate. Gently transfer dough and parchment to a baking sheet.
  4. Bake one baking sheet at a time for 14 to 16 minutes or until edges are light brown. Transfer baking sheet to a wire rack. Immediately spray with gold spray, if desired. Sprinkle with coarse sugar and additional nutmeg and cinnamon. Let cool 4 minutes to firm up. Recut rectangles with pizza cutter. Using a wide spatula, transfer cookies to wire rack. Cool completely.

From the Test Kitchen

Storage:

Store at room temperature up to 3 days.

Freeze up to 3 months.

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Nutrition Facts (Sugar-and-Spice Bark Cookies)

  • Per serving:
  • 92 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 19 mg chol. ,
  • 35 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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