A initial rustic ginger and butterscotch cookie will inch you towards holiday baking.
The aroma and flavour is addictive and the cut-out cookies stand on their own merit.

Work and no play will not make for a very desirable baker heading for...
the holiday craziness ahead.  I can visualize you agreeing.  Yes?
Well, here's my way of warming up to the idea of cute cookie cut-outs...
without necessarily feeling like I needed to fuss about decorating them.

Every year, I slowly take an initial pace towards planting seeds from...
decisions I contemplate on which new cookie I'm going to make.
Not only do I scribble my ideas into a now overflowing recipes binder...
I am overwhelmed by all the references I've made about other peoples' recipes.
Problem is, as most of you who have been following me know...
I just can't seem to completely stick to the recipe at hand.

For this particular recipe, I tried to respect the nature of the treat originally found in:
Taste of Home's Holiday and Celebrations Cookbook 2005:  Butterscotch Gingerbread Cookies
I, however, immediately made a few adjustments due to a few experimental concerns.
The priority for trying this recipe remained the same from when I opened the book.

Butterscotch, ginger and cinnamon spice...I was hooked.

Before I get to sharing this cookie recipe...
I thought of sharing some nocturnal Montreal Holiday spirit with you.
Lively Old Montreal in its glorious, colourful splendour.

rustic BUTTERSCOTCH spice GINGER cookie

yields about 24 cookies
(depends on forms used)


(American measures)

. 1/2 cup unsalted butter, softened
. 1/2 cup grapeseed oil
. 1/4 cup granulated sugar
. 1/2 cup brown sugar, packed
. 3 xLarge eggs, room temp.
. 3-1/8 cups all-purpose flour
. 1 pkg. [(175g) box] butterscotch pudding mix
                 (cook-and pie filling mix only)
. 1 Tbsp. ground ginger powder
. 1 tsp. baking powder
. 1-1/2 tsps. ground cinnamon
. 1/8 tsp. sea salt

1. In a medium bowl, combine and whisk together the DRY ingredients.  Set aside.
2. In a large bowl, cream together the butter, oil and sugars with an electric beater on MEDIUM.  Beat in the eggs for a few minutes more. 
3. Gradually add the DRY mixture to the WET mix until just combined.  Do not over-mix.
4. Divide the dough and shape them into discs.  Cover in plastic wrap and refrigerate for at least 1 hour.
ASSEMBLY after refrigeration:
. Pre-heat oven to 350F.
. Prepare 2 jumbo (or 3 large) parchment lined baking pans.
. Position rack in the center of the oven.
5. On a lightly floured surface, roll out 1 dough at the time to a 1/4 inch thickness.   Cut with  lightly floured, small-medium sized cookie cutters.  Gently place the cookies about 1 inch apart on the prepared baking pan.
6. BAKE for about 10-12 minutes or until lightly golden on the edges.  Leave them on the pan for 2 more minutes before transferring them onto a cooling rack for about one hour.     
Leave them naturally rustic looking or decorate them as you please.  These cookies store very well in an airtight container for 2 weeks or freeze up to 2 months.  Enjoy.

These cookies were easy to make and most enjoyable to munch on.  
I can bet that if you make them, they will probably not make it all the way to the event itself. 
Don't say I didn't warn you.

Have a lovely week everyone,
Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.