Yields approximately 16 three inch by three inch cookies.
½ cup (one stick) butter or butter substitute (I use Earth Balance.)
2/3 cup dark brown sugar
1 tsp vanilla extract
½ tsp instant coffee powder
2 tbsp water
2 tbsp molasses
1 ¾ cups flour
½ tsp baking soda
Pinch of salt
½ tsp cinnamon
¼ tsp clove
¼ tsp mace
¼ tsp nutmeg
1 cup Zante Currants ( or roughly chopped raisins)
½ cup walnuts
Preheat oven to 350 degrees. Prepare a 13” x 9” x 2” pan by greasing or spraying with non stick spray, and lining with one piece of parchment that “overflows’ the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter for approximately three minutes, until butter lightens.
- Scrape bowl. Add egg, mixing on medium until smooth and combined with butter.
- Dissolve the instant coffee powder in the vanilla extract and water, and add with the molasses to the butter / egg mixture. Mix on medium. Mixture may appear slightly curdled. This is normal.
- Scrape bowl, add the flour, baking soda, salt, cloves, cinnamon, nutmeg, and mace. Mix on medium until dry ingredients combine with butter and eggs and dough is smooth.
- Add Zante Currants or raisins, and mix on low until they are well distributed.
- Add walnuts and mix on medium until they are distributed.
Transfer the batter to the pan. You may need to press the sticky dough with floured hands to distribute it evenly in the pan. The top doesn’t need to be perfectly smooth, and there may not be quite enough batter to fill in the corners of the pan.
Bake for 15 to 17 minutes. Allow to cool completely before using parchment to lift and remove from pan. Slice with a serrated knife on a cutting board. Store tightly sealed.