Teacake cookies

Ingredients:

• 110 g of butter at room temperature
• 0.5 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• 1 teaspoon black molasses
• 1 large egg at room temperature
• 1.5 cups premium flour
• 1/4 teaspoon salt
• 1/4 teaspoon of baking soda

Preparation:

1. Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat on high speed until the mixture turns pale yellow, 4-5 minutes. Reduce the mixer speed to medium.
2. Add vanilla extract and molasses, add the egg, and mix until fully incorporated. The batter should be smooth. Scrape down the sides of the bowl.
3. In a small bowl, combine flour, salt and baking soda and set aside.
4. Reduce mixer speed to low and slowly pour in the flour mixture. Mix until smooth, scraping down the sides of the bowl as needed.
5. Remove the dough from the mixer bowl and place it on a sheet of parchment paper. Form a log on the parchment paper, approximately 4 cm in diameter and about 30 cm long. Wrap the log in plastic wrap and refrigerate for at least 2 hours.
6. Preheat oven to 175°C. Work quickly, as the dough needs to be chilled before entering the oven.
7. Remove the chilled, firm dough from the refrigerator. Remove the parchment and, using a sharp knife, cut the dough into 0.5 cm-thick circles. Place the cookies on a parchment-lined baking sheet, spacing them well apart (about 12 cookies per baking sheet).
8. Bake for 8-10 minutes until light golden brown. The cookies are ready when the butter begins to brown fragrantly. Let them cool completely before serving.