Treats from our October meeting brought out the goodness of the season. For those who asked, here is the Snappy Ginger Spice Cookie recipe that Doris Trout shared with us. Happy baking and eating....you'll stay warm twice!
SNAPPY GINGER SPICE COOKIES
½ cup
butter, room temperature
1 cup packed
brown sugar
1 cup
granulated sugar, divided
1/3 cup
molasses
2 eggs
2 ¾ cups
flour
1 ½ teaspoons
baking soda
1 teaspoon
cinnamon
1 teaspoon
ground ginger
¼ teaspoon cayenne
pepper
¼ teaspoon
ground cloves
¼ teaspoon
salt
Heat oven to
300 degrees. Cream the butter, brown
sugar, ½ cup of the granulated sugar, and the molasses in a large bowl with an
electric mixer on medium speed for about 3 minutes. Beat in eggs until smooth. Set aside.
Combine flour,
baking soda, cinnamon, ginger, cayenne pepper, cloves and sale in a medium
bowl. Beat into the butter-molasses
mixture until smooth.
Refrigerate
dough about one hour.
Pour
remaining sugar in flat dish. Shape dough into balls (18 grams each-about two
tablespoons full of dough per cookie).
Roll balls in remaining sugar, then flatten with a glass.
Bake at 300
degrees for 10-11 minutes on parchment-lined baking sheets. Remove from oven and keep cookies on cookie
sheet one minute, then move to wire racks to cool completely.
NOTE: Crispness or softness of cookie is affected by
how much you flatten the ball of dough as well as bake time. Doris Trout tells us that she prefers softer
cookies so she flattens them to ¼ to 3/8ths inch thicknesses.
Thanks to
Doris Trout for the cookies and the recipe!
