SPICY ENGLISH GINGERSNAPS
Gingersnaps were my father's favorite cookie – perhaps it was his English heritage. While some store-bought gingersnaps aren't bad,
these cookies are really, really good. Their secret ingredient is black pepper, though they don't taste at all peppery, just wonderfully spice.
And they are exceptionally easy to make too. A friend who never bakes asked for the recipe as soon as he tasted them and then made them at Christmas.
They keep and ship well-slip them into your holiday gift boxes or other care packages, or into the kids' lunch boxes.
These are crisp (that's why they are called snaps); for a slightly chewier cookie, bake them for a minute or so less than indicated.
Makes about 96 Cookies
| (CLICK TO BUY)
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground allspice (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
1/2 cup granulated sugar, plus about 1 cup for rolling
1/2 cup packed light brown sugar
1 large egg
1/4 cup dark molasses
||Whisk together the flour, baking soda, ginger, cinnamon, allspice, if using, salt, and pepper in a medium bowl.|
||In a large bowl, beat the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl. Beat in the egg, blending well, then beat in the molasses. On low speed, beat in the flour mixture
in two additions. Cover and refrigerate until the dough is firm enough to shape, about 2 hours. (The dough can be refrigerated for up
to 1 day; it can also be frozen, well wrapped, for up to 2 weeks. Thaw in the refrigerator before using.)|
||Put the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Grease two heavy baking sheets
(if you don't have heavy baking sheets, reduce the baking time by a minute or two).|
||Put the sugar for rolling in a small shallow bowl. Using about 1 level teaspoon of dough per cookie, roll the dough into
scant 1-inch balls, then roll the balls in the sugar, coating well, and place 2 inches apart on the prepared baking sheets.|
||Bake for 9 to 11 minutes, switching the position of the baking sheets halfway through baking, until the cookies are
flat and crinkled and the edges are very slightly browned. Let cool on the baking sheets for 1 to 2 minutes, then transfer the
cookies to racks to cool completely. (The cookies can be stored in an airtight container for up to 5 days.)|
Excerpted from SWEET GRATITUDE copyright © 2005 Sutton, Judith.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.