Monday, December 7, 2009
Not your Grandma's Gingersnap!
When I was young--like half a century ago we would visit Grandma on Sunday evenings. Grandma was always happy to see us, she was kind and I'm sure I was her favorite grandchild!
2 1/3 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ginger
½ teaspoon cinnamon
¼ teaspoon allspice
pinch black pepper
1 ½ sticks unsalted butter, room temperature
1 cup brown sugar
½ cup molasses
1 large egg
About ½ cup sanding sugar for rolling
Whisk together the flour, baking soda, salt and spices.
Working with a stand mixer, fitted with a paddle attachment, beat the butter until smooth and creamy. Add brown sugar and molasses and beat for 2 minutes. Add egg and beat for another minute. Reduce to low and add flour mixture, mix just till combined being careful not to over mix dough. You will have a smooth very soft dough.
Divide dough in half and wrap each half in plastic wrap. Refrigerate at least an hour or up to 4 days.
If you want big bakery cookies divide each half in 16- 20 pieces, roll into ball then in sanding sugar. Place each ball on parchment lined sheet. Flatten with a glass dipped in sugar to about ¼ to ½ inch thick. Bake in a 350 degree oven for 12-14 minutes until tops feel set to touch.
When cookies are completely cool dip half in melted white chocolate. Or just drizzle with white chocolate. Either way they are delicious and beautiful. I like to use Guittard Vanilla Flavored A’Peels. This product melts easily in the microwave and tastes delicious. I buy them in 5 lb bags at Gygi’s. The contrast of the spicy ginger and the cool white chocolate is so fun.
This recipe comes from my favorite cookbook, ‘Baking, from my home to yours’, by Dorie Greenspan. And most any cookie is better with white chocolate!