Wednesday, December 12, 2007

Nice and Spicy

By popular demand...well, by one'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.


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.