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| Name: | Ginger Snaps | Contributor: | Rolland Waters |
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| Description: | Ginger Snaps | Posted: | 2005-11-25 |
| Key words: | ginger root, | Category: | Desserts |
| ID: | 690 | Updated: | 2006-04-01 22:02:26 |
| Ingredients: | 2 c unsalted butter, room temperature or better
2-1/2 c packed dark brown sugar 3 eggs 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 |
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| 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"? :-) |
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| 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? |
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