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DESSERTS:
COOKIES
Gingersnaps
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Gingersnaps |
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These are
delicious on their own, or served with
lemon ice cream...
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1¼
cups |
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flour |
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½
tsp |
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baking soda |
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1/8
tsp |
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salt |
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2
Tbs |
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molasses |
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1
Tbs |
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cold
strong brewed coffee |
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½
cup |
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granulated sugar |
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6
Tbs |
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butter, softened |
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2
Tbs |
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finely chopped crystallized ginger |
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½
tsp |
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ground cinnamon |
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¼
tsp |
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ground cloves |
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additional sugar |
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1 |
In small
bowl, mix flour, soda and salt. Set aside. |
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2 |
Combine
molasses and coffee in another bowl. Set aside. |
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3 |
In a large
bowl, mix sugar and butter with an electric
mixer until light and fluffy. Add spices and
beat well. Add flour mixture and molasses
mixture; beat at low speed until well combined. |
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4 |
Place bowl
into the freezer for 15 minutes. Shape dough
into a 7" roll and then flatten to 1" thickness.
Wrap in plastic wrap and place in freezer
overnight. |
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5 |
When ready
to bake, preheat oven to 350 degrees F. Cover
two baking sheets with parchment paper. |
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6 |
Cut dough
into 40 slices and place them ½" apart on baking
sheets. Sprinkle with sugar. Bake for 10
minutes. |
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7 |
Remove from
baking sheets and cool on wire racks. Store in
airtight containers. |
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Servings: 20 |
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Yield: 2 cookies
per serving |
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Cooking Tips |
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*These cookies will
appear soft in the center, but they will harden as they
cool. |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "I may be biased because I absolutely love
ginger snaps, but these were very flavorful. Must have been the
crystallized ginger and perhaps the addition of coffee."
-Champaign, IL
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