Every Christmas I usually do one roll-out style cookie. I’d like to do more but roll-out cookies require a lot of time and work, hence drop cookies for the rest of the holiday baking season. For this year’s roll-out cookies I went with bullas, a popular treat from the Caribbean. The cookies were delicious-sweet but not sugar inducing coma levels sweet and didn’t require a lot of chilling time like some roll-out cookies usually do. However, I do want to report the one “flaw” of the recipe. The version that I used for them produced more cake-like cookies than your standard cookie. And so, the point of roll-outs is usually to see the figures produced by the cookie cutters. As my cookies puffed up considerably during baking, some of the shapes became a bit distorted and hard to make out. While obviously this didn’t mess with the taste of the cookies whatsoever, I still wanted to mention so as to avoid any disappointment by cookie cutter using enthusiasts. I frosted about half of the cookies, the other half I kept plain. The plain cookies were great when dunked in a hot beverage like coffee or a chai tea latte even.
Yield: 2 to 3 dozen
3 cups flour, more as needed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup firmly packed brown sugar
1/4 cup water
2 tablespoons butter or margarine
Preheat oven to 375 degrees F
-Sift 3 cups flour, baking powder, baking soda, nutmeg, and ginger into large mixing bowl; set aside.
-In a small saucepan, combine brown sugar and water, and stirring constantly, cook over medium-high heat until mixture thickens, about 5 minutes. Reduce heat to low, add butter or margarine, and stir until melted. Cool to warm and pour into flour mixture. Use mixing spoon to form mixture into a firm dough. If mixture is sticky, add a little more flour.
-Transfer dough to floured work surface, and, using floured rolling pin, roll it about 1/4 inch thick. Use cookie cutter to cut dough into shapes. Place side by side on cookie sheet.
-Bake cookies in oven for about 10 minutes or until golden. Continue baking in batches.
The cookbook suggests serving bullas to friends when they come to visit on Christmas or New Year’s Day.