(adapted from Sheila Lukins, All Around the World Cookbook 522 (1994))
I love ginger. It's in my (Korean) blood. Here's my ever-evolving recipe for gingersnaps with some real bite.
ingredients
- 12 T. (1 1/2 sticks) unsalted (sweet) butter
- 1/4 c. molasses
- 1 t. vanilla extract
- 2 c. flour
- 3/4 c. sugar, plus extra for rolling
- 2 t. baking soda
- 2 t. (2 or 3 sticks) freshly ground cinnamon (if you don't
have a spice mill, grind cinnamon sticks in a well-cleaned coffee
mill--break the sticks into small pieces first)
- 1/4 t. freshly grated nutmeg (whole nutmeg can be grated
using a fine-holed grater, like the ones some nice restaurants use to
grate fresh parmesan at your table)
- 3 cloves, ground in a spice mill (or coffee mill)
- 1/4 t. salt
- 2 t. minced fresh ginger (see Spicy Peanut Sauce for prep tips)
- 2 t. minced candied ginger
- 1 large, lightly beaten egg
instructions
- Preheat oven to 375 degrees F.
- Melt butter in a saucepan. Remove from heat, and mix in molasses and
vanilla. Let cool.
- Sift all dry indredients together. If there are significant chunks of
cinnamon or cloves that won't go through the sifter, regrind those and sift
into the dry mix.
- Once the butter mixture has cooled, stir the egg into it (the mixture
should be cool enough to keep the egg from cooking).
- Stir ginger and candied ginger into the butter mixture, mixing well. Stir
in the dry mixture. Combine well. Cover and refrigerate until firm (about 1/2
an hour).
- Fill a shallow dish with sugar. Roll the dough into 1 inch balls, then roll
in sugar until covered. Place 2 inches apart on ungreased baking sheets.
- Bake for 10 minutes--until the bottoms of the cookies are just brown. Cool
on baking sheets for 5 minutes, then transfer to a wire rack to cool fully.
Makes about sixty cookies.
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