Kat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pennie_dreadful) wrote2009-01-23 11:11 am
pennie_dreadful) wrote2009-01-23 11:11 am
Entry tags:
tea and cookies
Specifically, chai and ginger snaps. The gods approve.
This is my great grandmother's recipe, with a few *modifications suggested by friend and fellow LJer,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
newwaytowrite:
Nonnie's Ginger Snaps
1 cup granulated sugar
1 egg, beaten
1 1/2 sticks butter
1/2 cup molasses
2 cups AP flour
2 tsp baking soda
*1 1/2 tsp ground ginger (original recipe only calls for 1)
1/2 tsp ground cloves
1/2 tsp ground cinnamon
*1/4 tsp finely ground black pepper (no pepper in original)
additional 1/2 cup granulated sugar, reserved
Cream together eggs, sugar, butter, and molasses. Slowly incorporate dry ingredients until the dough just comes together. Chill for two hours, overnight is best. Form dough into half inch balls, and roll in 1/2 cup sugar. Bake at 350 F/175 C for 6 to 8 minutes. For those of you not familiar with cookie baking, they won't look done. When it comes to cookies, if they look done in the oven then it's already too late; they're burned on the bottoms. When you take them out of the oven, let them cool on the pan for a bit; if you try to transfer them to a cooling rack they'll just fall apart. This recipe makes a very moist, chewey cookie and they're delicate when they're that fresh. Makes 39 to 42 cookies, depending on how much of the dough you pinch before you get around to baking them. ;)
This is my great grandmother's recipe, with a few *modifications suggested by friend and fellow LJer,
newwaytowrite:Nonnie's Ginger Snaps
1 cup granulated sugar
1 egg, beaten
1 1/2 sticks butter
1/2 cup molasses
2 cups AP flour
2 tsp baking soda
*1 1/2 tsp ground ginger (original recipe only calls for 1)
1/2 tsp ground cloves
1/2 tsp ground cinnamon
*1/4 tsp finely ground black pepper (no pepper in original)
additional 1/2 cup granulated sugar, reserved
Cream together eggs, sugar, butter, and molasses. Slowly incorporate dry ingredients until the dough just comes together. Chill for two hours, overnight is best. Form dough into half inch balls, and roll in 1/2 cup sugar. Bake at 350 F/175 C for 6 to 8 minutes. For those of you not familiar with cookie baking, they won't look done. When it comes to cookies, if they look done in the oven then it's already too late; they're burned on the bottoms. When you take them out of the oven, let them cool on the pan for a bit; if you try to transfer them to a cooling rack they'll just fall apart. This recipe makes a very moist, chewey cookie and they're delicate when they're that fresh. Makes 39 to 42 cookies, depending on how much of the dough you pinch before you get around to baking them. ;)