Wednesday, December 12, 2007

Nice and Spicy

By popular demand...well, by one request...here's a great cookie recipe I found by happenstance while idly Googling.

Extra Spicy Gingersnaps
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon freshly-ground white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup dark brown sugar - (firmly packed)
1 large egg
1/4 cup molasses
3 tablespoons granulated sugar


Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.

In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.

Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.

Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.

Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.

Bake cookies in a 350 degree oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).

Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.


These are really, really, really good...I've had to fend off both two-legged and four-legged cookie snatchers, and you probably will as well.

5 comments:

hip2B said...

Wow those sound amazing.

Anonymous said...

Thanks! Naomi

Singing Owl said...

White pepper? Dry mustard?

Wow! No wonder they are extra spicy...I'm a little scared to try them, but I love ginger cookies so I guess I will have to take your word about how yummy they are.

I'll make some on Friday (my day off).

zorra said...

I'm with Singing Owl. Mustard? White pepper? Hmmm. But I can taste the ginger and molasses, just reading the recipe...

If you want another new cookie, these are the most voluptuously delicious and beautiful cookies I've ever made:

Apricot-Orange Shortbread Bars

Use the Grand Marnier. With orange juice, it ain't the same.

Trish said...

How about some eggnog with all those cookies? In case you're curious, I have an AWESOME recipe for the stuff on my blog. I know that you like wine, but how about preparing for some of that Christmas Spirit? (Although Christmas is still several days away!) :) Just thought I'd suggest.