|Name:||Ginger Snaps||Contributor:||Rolland Waters|
|Key words:||ginger root,||Category:||Desserts|
|Ingredients:||2 c unsalted butter, room temperature or better
2-1/2 c packed dark brown sugar
3/4 c unsulphured blackstrap molasses
2" or so of ginger root, grated
4-1/2 c flour
1/2 c ground ginger
1-1/2 tsp ground cinnamon
1-1/2 tsp baking soda
1/2 tsp salt
|Preparation:||Cream butter & sugar, add eggs, molasses, grated ginger, and (no duh!) the juice from the ginger.
Mix dry ingredients together. Add dry ingredients to butter & sugar mixture, stir by hand until mixed.
Refrigerate mixture overnight.
Preheat oven to 350. Using two spoons, place small egg-sized pieces of batter on parchment paper on baking sheets. Using moistened fingers, flatten batter until round and less than 1/4" thick.
Bake for 15 minutes, until the outside edge of the cookies are noticeably harder than the center.
Leave on the pans until cool.
Basically, what I changed are the amount of ginger, the length of refrigeration, the oven temperature, the baking time, and the determination of "done".
I mean, how the heck are you supposed to look at cookies with that much ginger and determine when they are "brown"? :-)
|Notes:||Adapted from The New Basics Cookbook
Their recipe was insufficiently gingerly, and it's pretty dang hard to hit the snap vs. burnt line correctly. I figured out the ginger part, but the snap vs. burnt part sort of still eludes me, although I have a much better hint than they did. Any ideas here?