Gingersnaps
* Exported from MasterCook *
GINGERSNAPS
Recipe By : Mrs. Fields
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Brownies
Amount Measure Ingredient -- Preparation Method
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2 1/2 c. flour
1/2 tea p. baking soda
1/4 tea p. salt
2 teas p. ground ginger
1 tea p. crystalized ginger -- finely diced
1/2 tea p. allspice
1/2 tea p. ground black pepper
1 1/4 c. dark brown sugar -- firmly packed
3/4 c. butter or margarine -- softened
1 lg egg
1/4 c. unsulfured molasses
Preheat oven to 300 degrees.
In a medium bowl combine flour, soda, salt, ground ginger, crystalized ginger, allspice, and pepper. Mix well ans set aside.
In mixer bowl mix sugar and butter at medium speed. Scrape down the sides of the bowl. Add egg and molasses and beat at medium speed until light and fluffy.
Add the flour mixture at low speed until just combined. Do not overmix. Chill the dough for 1 hour. (The dough wil be les sticky and easier to handle.
Form into ball 1" in diameter. Dip top in granulated sugar and place balls on ungreased cookie sheets 1 1/2" apart. Original recipe says bake 24-25 minutes. In my oven they burn. I bake them 19 minutes at 300 degrees. Use a spatula to immediately remove hot cookies to rack.
Keep unbaked dough covered with a damp towel. If the first batch doesn't spread (stays too high) flatten remaining balls slightly with the bottom of a glass before baking.
Recipe makes 30 cookies
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NOTES : These have great flavor and are wonderful with milk any time of year. Test your oven heat with 2 or 3 cookies before baking a trayful.
The crystalized ginger can be expensive but freezes well. I used one bottle for three years. (Spice section of grocery store) A cheaper variety can sometimes be found in the Asian section of the grocery.
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