Monday, November 4, 2013

Old Fashioned Gingersnaps

Old Fashioned Gingersnaps
Ingredients:
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp ground allspice
1/2 tsp. kosher salt
1/2 cup unsalted butter, melted and cooled
1/4 cup unsulfured molasses (not blackstrap)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tbsp. peeled and grated fresh ginger
1 large egg, beaten
1/2 cup coarse sugar, such as turbinado
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Directions:
Position oven racks in upper and lower thirds of oven.  Preheat oven to 350'.  Line two baking sheets with parchment paper.
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In a medium bowl whisk together flour, baking soda, 2 tsp ground ginger, cinnamon, nutmeg, allspice, and salt; set aside.
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In a large bowl whisk together melted butter, molasses, brown sugar, granulated sugar, the three tablespoons grated ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hr.
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Place turbinado sugar in a small shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.
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Bake 10 to 1 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool.  Serve with Orange Whipped Cream.
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Orange Whipped Cream
Ingredients:
In a chilled mixing bowl beat:
1 cup whipping cream
1 tbsp. sugar
1 tsp. finely shredded orange peel
until soft peaks form.

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