A cold front came through yesterday, bringing with it welcome rain. It rained all day and all night, a steady, gentle rain. A little wind here and there would tuft the leaves of the trees, revealing a few yellow spots...the leaves are starting to turn. It was a perfect, beautiful day. I had to work all day yesterday, but if I had been at home I would have liked to sit staring out the window at the rain and the leaves.
Tonight I was thumbing through a cookbook I have not picked up in a long time...The New England Table by Lora Brady. I took one look at her Nutmeg Cookies (pp. 81 - 83) and knew I had to adapt them and make them to welcome fall. These cookies will make your kitchen smell fabulous and better yet, they taste just like autumn.
2 1/4 cups GF flour blend (I use this one)
1 tbsp. flax meal
1/2 tsp. xanthan gum
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 cup canola oil
1/4 cup applesauce
1/4 cup brown rice syrup or molasses
3/4 cup packed brown sugar
1/3 cup sugar
1 tsp. nutmeg
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
Sift together the flour through the nutmeg, set aside.
In a large bowl, whisk together the oil through the brown sugar until it is smooth and thick and looks like caramel. Add the flour mixture and stir until well-blended.
In a shallow bowl stir together the 1/3 cup sugar and the 1 tsp. nutmeg, making sure there are no nutmeg clumps. Drop the cookie dough by heaping teaspoons into the sugar/nutmeg mixture, gently rolling to coat, then place on the prepared baking sheet 3 inches apart.
Bake about 12 minutes, until the cookies are crinkled and lightly browned around the edges. Remove to a wire rack to cool. Makes about 2 dozen cookies.