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DESSERTS:
COOKIES
Hot and Spicy Gingersnaps
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Hot and
Spicy Gingersnaps |
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Heat up any party
with these saucy little treats...
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2½
cups |
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flour |
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1½
tsp |
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baking soda |
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1
tsp |
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(or
more) ground ginger |
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¾
tsp |
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ground cinnamon |
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½
tsp |
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ground cloves |
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½
tsp |
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salt |
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½
tsp |
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cayenne pepper |
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½
cup |
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(1
stick) unsalted butter, cut into pieces |
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1
cup |
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packed light brown sugar |
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½
cup |
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granulated sugar |
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1/3
cup |
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molasses |
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¼
cup |
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egg
whites (about 2 eggs) |
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2 to
4 Tbs |
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granulated sugar |
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1 |
Preheat oven
to 350°F. |
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2 |
Mix flour,
baking soda, ginger, cinnamon, cloves, salt and
cayenne pepper together. |
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3 |
Beat butter
in mixing bowl until light and fluffy. Add the
brown sugar and ½ cup sugar and beat until
blended. Blend in the molasses. Add egg whites ½
at a time, mixing well after each addition. Add
the flour mixture 1/3 at a time and beat until
blended after each addition. |
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4 |
Spread 2 to
4 Tbs. sugar on a small plate. Shape the dough
into ¾-inch balls and roll in the sugar until
lightly coated. Arrange the balls 1 inch apart
on a cookie sheet lined with baking parchment. |
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5 |
Bake 8 to 10
minutes or until brown. Cool on the cookie sheet
for 2 minutes. Remove to a wire rack to cool
completely. Store in an airtight container. |
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Yield: 4 dozen
cookies |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior
League of San Diego |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "You've got to like a little spice to enjoy
these unique cookies, but we loved them!"
-Meridian, MS
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