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Buttery Gingersnaps

Source of Recipe


From "More Taste Than Time" by Abby Mandel






List of Ingredients



• 1 piece (about 1-inch cube) fresh ginger, peeled
  
• 1/2 cup plus 2 Tbsp sugar
  
• 1-1/2 sticks (12 Tbsp) unsalted butter, softened
  
• 1 egg white
  
• 2 Tbsp molasses
  
• 1-1/4 tsp cinnamon
  
• 1-1/4 tsp ground cloves
  
• 1-1/4 tsp ground ginger
  
• 1/4 tsp salt
  
• 1-3/4 cups plus 2 Tbsp flour
  
• 1 tsp baking soda
  
• Sugar, for rolling
  






Instructions



1. To make cookie dough in a food processor: Mince the fresh ginger by turning on the machine and dropping it through the feed tube. Add sugar and process for 30 seconds so the ginger is as fine as possible. Add butter, egg white, molasses, cinnamon, cloves, ground ginger and salt. Process 1 minute, stopping once to scrape down the sides of the bowl. Stop machine again and add flour and baking soda. Pulse 3 or 4 times, or just until flour is mixed in. Do not over-process.
   
   To make dough with an electric mixer: Mince ginger and set it aside. Cream sugar and butter on high speed until fluffy. Reduce to low speed and add egg white and molasses. Mix well, then add flour, baking soda, cinnamon, cloves, fresh ginger, ground ginger and salt.
   
   
2. Measure 1 level tablespoon dough for each cookie and shape into balls. Roll in sugar and place on an ungreased baking sheet, leaving a 2-inch space between each one. Dip the bottom of a glass in sugar and press each ball to a 2-1/2-inch round.
   
   
3. Bake in a preheated 350º F oven for 12 minutes. Cool on baking sheet for 1 minute, then transfer cookies to a wire rack and cool completely. Cookies can be stored in an airtight container for up to a week, or they can be frozen.
   
   Makes 2-1/2 dozen cookies.