Gingersnaps

Recipe By : Mrs. Fields
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Brownies

2 1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. crystallized ginger -- finely diced
1/2 tsp. allspice
1/2 tsp. ground black pepper
1 1/4 cup dark brown sugar -- firmly packed
3/4 cup butter or margarine -- softened
1 large egg
1/4 cup unsulfured molasses

Preheat oven to 300 degrees.
In a medium bowl combine flour, soda, salt, ground ginger, crystallized
ginger, allspice, and pepper. Mix well and 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 will be less 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

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 crystallized 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.

Source: http://recipecircus.com/recipes/dian...ngersnaps.html

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