Fernet Branca Cookies

Recipe: Chicago , Celeste , Chicago

Photo: Julia Ahtijainen

December 02, 2015

From Celeste in Chicago, these bittersweet Fernet Branca cookies are the perfect match for a creamy Snowball cocktail.

Ingredients

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 cup granulated sugar
1 egg
1/3 cup molasses
1/3 cup Fernet Branca
1 tsp. cinnamon
1 tbsp. ginger powder
1 pinch ground clove
Raw sugar for rolling

Tools:large bowl, hand or stand mixer, medium bowl, cookie sheet, parchment paper

Preparation

Whip the oil and sugar until light and fluffy, then add the molasses, egg and Fernet Branca and whip for an additional 2-3 minutes. Combine the dry ingredients, add to the wet ingredients and mix until combined. Chill for 24 hours. Place the raw sugar in a bowl. Use a tablespoon to measure and drop the dough into rounds, then roll them in the sugar and place them on a parchment-lined cookie sheet. Bake at 350 degrees Fahrenheit for 12 to 13 minutes.