My Mother's Gingersnaps
Yield: 36 Servings
Ingredients and directions for this recipe
2 c All-purpose flour
1 c Whole wheat flour
1 1/2 ts Baking soda
1 1/2 ts Ground ginger
3/4 ts Salt
3/4 ts Finely ground black pepper
1 c Unsalted butter or margarine; softened
3/4 c Dark molasses
1 lg Egg
1 1/4 ts Cider vinegar
1/2 c Crystallized ginger; cut in 1/4" pieces
In a medium bowl, mix flours, baking soda, ground ginger, salt and pepper.
In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Beat in molasses, egg and vinegar (mixture may look curdled, that's ok), then crystallized ginger. Reduce speed to low; beat in flour mixture just until blended.
Divide dough in thirds. Shape each portion into a disk, wrap individually and refrgerate overnight ( or freeze about 1 hour) until firm.
Place oven rack in middle of oven. Heat to 350?. Line cookie sheet with foil. Have ready a 3-inch round cookie cutter. Place 1 portion dough on a floured piece of waxed paper. Dust dough with flour, then top with another sheet of waxed paper. With rolling pin, press dough a few times to flatten.
Roll out dough between waxed paper to 1/4-inch thick. Work quickly; dough becomes sticky. Reflour paper as needed.
Cut out cookies, starting at outside edge of dough. Put scraps in a bowl; press together with rubber scraper (dough will be too sticky to press with hands.) Wrap, chill, roll out and cut.
With a broad metal spatula, quickly place 6 cookies, 2-inches apart, on lined cookie sheet. (cookies spread).
Bake 15 minutes until slightly browner around edges. As cookies bake, they rise then settle into waferlike rounds. Cool on cookie sheet for 1 minute, then remove with a wide spatula to a wire rack to cool completely.
Yield: 36 Servings
Ingredients and directions for this recipe
2 c All-purpose flour
1 c Whole wheat flour
1 1/2 ts Baking soda
1 1/2 ts Ground ginger
3/4 ts Salt
3/4 ts Finely ground black pepper
1 c Unsalted butter or margarine; softened
3/4 c Dark molasses
1 lg Egg
1 1/4 ts Cider vinegar
1/2 c Crystallized ginger; cut in 1/4" pieces
In a medium bowl, mix flours, baking soda, ground ginger, salt and pepper.
In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Beat in molasses, egg and vinegar (mixture may look curdled, that's ok), then crystallized ginger. Reduce speed to low; beat in flour mixture just until blended.
Divide dough in thirds. Shape each portion into a disk, wrap individually and refrgerate overnight ( or freeze about 1 hour) until firm.
Place oven rack in middle of oven. Heat to 350?. Line cookie sheet with foil. Have ready a 3-inch round cookie cutter. Place 1 portion dough on a floured piece of waxed paper. Dust dough with flour, then top with another sheet of waxed paper. With rolling pin, press dough a few times to flatten.
Roll out dough between waxed paper to 1/4-inch thick. Work quickly; dough becomes sticky. Reflour paper as needed.
Cut out cookies, starting at outside edge of dough. Put scraps in a bowl; press together with rubber scraper (dough will be too sticky to press with hands.) Wrap, chill, roll out and cut.
With a broad metal spatula, quickly place 6 cookies, 2-inches apart, on lined cookie sheet. (cookies spread).
Bake 15 minutes until slightly browner around edges. As cookies bake, they rise then settle into waferlike rounds. Cool on cookie sheet for 1 minute, then remove with a wide spatula to a wire rack to cool completely.
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