Recipe By: "Pacific Flavors" by Hugh Carpenter Serving Size: 72
1 cup unsalted butter, slightly softened 2 cups sugar 5 tablespoons fresh ginger, finely minced or grated (Note that a microplane grater will pay for itself for this recipe...) 2 eggs, well beaten 1/2 cup molasses 1 tablespoon white pepper 2 teaspoons white vinegar 1-1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 cups flour
Place butter and sugar in a food processor fitted with the steel knife. Cream until evenly combined, then add ginger, eggs, molasses, white pepper, and vinegar. Process to evenly combine, then add baking soda, cinnamon, and cloves. Process again to combine evenly.
Turn out into a mixing bowl. Work in flour, 1 cup at a time, until evenly mixed. Divide dough into 3 balls and wrap each in plastic wrap. Refrigerate at least 3 hours.
Preheat oven to 325 degrees. When dough is well-chilled, roll out onto a lightly floured board or pastry cloth into a 1/4-in. thick sheet. Cut into desired shapes. (Alternatively, roll into 1-in. balls and dip in granulated sugar if desired.)
Line a baking sheet with parchment; place cookies 1/2 in. apart and bake until firm but not dried out, about 15 min. Serve at room temperature. Will freeze indefinitely.
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Date: 2004-12-02 03:57 am (UTC)Chinese Gingersnaps
Recipe By: "Pacific Flavors" by Hugh Carpenter
Serving Size: 72
1 cup unsalted butter, slightly softened
2 cups sugar
5 tablespoons fresh ginger, finely minced or grated (Note that a microplane grater will pay for itself for this recipe...)
2 eggs, well beaten
1/2 cup molasses
1 tablespoon white pepper
2 teaspoons white vinegar
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups flour
Place butter and sugar in a food processor fitted with the steel knife. Cream until evenly combined, then add ginger, eggs, molasses, white pepper, and vinegar. Process to evenly combine, then add baking soda, cinnamon, and cloves. Process again to combine evenly.
Turn out into a mixing bowl. Work in flour, 1 cup at a time, until evenly mixed. Divide dough into 3 balls and wrap each in plastic wrap. Refrigerate at least 3 hours.
Preheat oven to 325 degrees. When dough is well-chilled, roll out onto a lightly floured board or pastry cloth into a 1/4-in. thick sheet. Cut into desired shapes. (Alternatively, roll into 1-in. balls and dip in granulated sugar if desired.)
Line a baking sheet with parchment; place cookies 1/2 in. apart and bake until firm but not dried out, about 15 min. Serve at room temperature. Will freeze indefinitely.