“A dunker…that’s what we need.”
These were the words of Dearly Beloved as he contemplated the next cookie recipe I should consider testing.
Let Miss NiNi explain the definition of “a dunker.”
Dearly Beloved’s remembrance of this type of cookie retros to the years of his grandparents’ farming lifestyle. Mid-morning and mid-afternoon coffee breaks from field work brought a fifteen to twenty-minute respite from the toil of hard physical labor. What better time than to dunk a homemade cookie into a steaming revitalizing cup of hot coffee!
According to the Mister of my family, “a dunker” has certain attributes. You might concur with his thoughts. I am listing three of them: must be firm and able to withstand dipping into the hot liquid without falling apart; flavor of the cookie must be complemented by the coffee’s taste; dunking process in itself is an “heirloom” activity. In other words, Grandpa did it and so did generations prior.
Do You Know a Dunker?
Have there been “dunker” cookies in your family heritage, Dear Readers?
Consider the traditional commercial circular chocolate sandwich cookie with sweet creamy vanilla frosting filling. It is quite popular for dunking—however, the dunking liquid is usually calcium-rich milk. How many kids of all ages have been “dunkers” with this cookie and had not even realized it?
My first dunking experience occurred years ago. However, it was not with cookies nor was it with milk. Mom’s homemade bread gave the perfect foundation for butter-slathered toast dipped into a cream-enhanced cup of hot coffee. Might you be a toast-and-coffee dunker, too?
Beware, Dear Readers! One must ascertain the timing of the dunk in correlation with its insertion into the beverage. For when the bread or cookie are allowed to stay in the liquid too long, one must go fishing with a spoon to try to locate the beverage-soaked piece of goodness!
I tested a recipe you might enjoy when entertaining the thought of going “dunking.”
The flavor components of this cookie might well be more associated with a later time of year. However, it meets the “dunker” attributes as listed by Dearly Beloved! And that makes him a very happy guy!
Molasses Dunking Cookies
Taste of Home
¾ c. Unsalted Butter, room temperature
½ c. Brown Sugar, packed
½ c. plus 1/3 cup Granulated Sugar
1/3 c. Molasses (I used mild molasses.)
1 Large Egg
1 tsp. Vanilla Extract
2-1/4 c. All-Purpose Flour
2 tsp. Baking Soda
1-1/2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
½ tsp. Ground Cloves
¼ tsp. Ground Allspice
½ tsp. Salt
Preheat oven to 350 degrees F.
In a large bowl, cream butter, brown sugar, and ½ c. granulated sugar until light and fluffy. Beat in molasses, egg, and vanilla.
In another bowl, whisk flour, baking soda, spices, and salt; gradually beat into creamed mixture.
Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake 8-10 minutes (I preferred 10 minutes.) or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Yields: about 30 cookies.