Gingersnaps
I really liked this recipe because you can refrigerate the dough for up to 1 week. I made one batch on Sunday and then baked the rest today. I can't tell what tastes better, the dough or the cookies themselves. The weirdest ingredient: black pepper. Do all gingersnaps have black pepper in them? Here's the recipe (also from December Sunset). See my tips in yellow.
Makes 100 cookies
Time 1 hour, plus chilling time
1 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. each ground cloves, nutmeg, and freshly ground black pepper
1. Beat butter and brown sugar together in a bowl with a mixer on medium speed until well blended. Mix in molasses, then egg, until blended, scraping bowl as needed.
2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3. Divide dough in half. Shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. (Or throw it in the freezer for 30 min.)
4. Preheat oven to 350. unwrap dough. On a very generously floured surface, roll out each disk 1/8 inch thick. Using round or square 2 1/2-to-3 in. cookie cutters, cut out dough and arrange about 1 in. apart on baking sheets lined with parchment paper or just greased (use a small spatula to transfer). Reroll scraps as needed.
5. Bake cookies until dry looking and just starting to brown on edges, about 8 minutes. Let cookies cool in pans on racks. Or just eat them :)
Another tip.. dogs love these! Riley jumped up on top of the oven and ate 5 while my mom and I were out for a walk. nice.
Tomorrow's Entry: Orange Cream-Filled Honey Crisps
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