| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose flour |
| 5 1/2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/2 |
c |
Unsulfured molasses |
| 3 |
tb |
Strong brewed coffee at room temperature |
| 1/2 |
c |
Unsalted butter; softened |
| 1/2 |
c |
Packed dark brown sugar |
| 1 |
tb |
Finely grated peeled fresh gingerroot |
|
|
Parchment paper for lining baking sheets |
INSTRUCTIONS
1. Into a bowl sift together flour, pepper, ground ginger, baking soda,
salt, cinnamon, cloves and nutmeg. In a small bowl stir together molasses
and coffee. In a bowl with an electric mixer at medium speed beat together
butter and brown sugar until light and creamy. With mixer at low speed beat
in gingerroot. Beat in flour mixture alternately with molasses mixture,
beginning and ending with flour mixture. Divide dough into thirds. Form
each third into a ball and flatten to form disks. Chill disks, wrapped
separately in plastic wrap, at least 4 hours and up to 3 days.
2. Preheat oven to 350 degrees F and line 2 large baking sheets with
parchment paper.
3. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled)
and with heel of hand smear each piece once in a forward motion. Gather
pieces together and give dough a few smears to bring together. Repeat
procedure with remaining 2 disks .
4. On a lightly floured work surface roll out one third of dough into a
22-by-8-inch rectangle (about 1/8 inch thick), making sure dough is not
stinking to surface (use a pastry scraper to lift dough; sprinkle surface
with additional flour if sticking). With a 2-inch gingerbread man cutter or
3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to
baking sheets and arranging about 1/2 inch apart.
5. Bake cookies in batches in lower third of oven 6 to 8 minutes, or until
crisp (do not let cookies get too dark). With spatula transfer cookies to
racks to cool. Make more cookies with scraps and remaining two thirds of
dough in same manner. Cookies keep, in airtight containers at room
temperature, 1 week.
Makes about 120 cookies.
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Single recipes $3 / Yearly $14.95
Busted by Barb on 2/21/98
NOTES : Gourmet magazine's Sara Moulton brought in these awesome holiday
cookies.
Recipe by: Gourmet magazine
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998
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