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Gingersnaps
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Provided by: Chef Karen Demasco
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Ingredients
2 cups all-purpose flour, plus extra for board and rolling pin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 egg
Decoration: Gold dragées or granulated sugar
Instructions
Sift together flour, cinnamon, salt, and baking soda. Beat butter, sugar, molasses, and ginger in the bowl of a mixer fitted with the paddle attachment at medium speed until it's smooth. Add the egg, beat until combined, and gradually beat in dry ingredients. Form dough into a ball, cut in half, wrap each half in plastic, and chill overnight.
Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper. Lightly flour the work surface and rolling pin, and roll out the dough in batches to 1/8-inch thickness. Cut the cookies into desired shapes. Transfer them to cookie sheets with a thin spatula. Sprinkle with sugar or decorate with gold dragées, and chill 30 minutes. Bake for 10 to 12 minutes, until golden brown. They will crisp as they cool.
(Published 2002)