Tuesday, December 14, 2010

Leo's favorite ginger crisps

These are not your typical ginger snap or ginger cutout cookie; they are much lighter and very crisp.  Rolling them in yellow coarse sugar before baking gives them a wonderful sparkle.

And who is Leo, you wish to know?  He was my cat, who for seventeen years would come into the kitchen whenever he smelled these baking, and would not leave until he was given a cookie broken up into little bits.

2 1/2 cups all-purpose flour
1 Tbsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 stick) butter, softened
1 cup sugar
1 egg
1/4 cup molasses
coarse sugar for coating

Sift four, salt, soda and spices together in a bowl.
Beat butter and sugar together until fluffy.  Beat in egg and molasses.
Stir in flour 1/3 at a time.  Chill the dough for several hours or overnight (you can even freeze it at this point).

When ready to bake, preheat oven to 350 degrees; Grease cookie sheets or line with parchment.  Roll dough into 1" balls, about a teaspoon at a time, and place in a pie pan or cake tin with course sugar.  Roll them around in the sugar until covered, then place on the cookie sheet.  With a flat-bottomed glass dipped in regular sugar, press each ball flat.  There should be about 2" between cookes.

Bake for about 12 minutes, until tops are crackled.  Cool on a rack.

Makes about 60 cookies.

2 comments:

  1. Those look so yummy and I am doing a unit on ginger this week, so I think I will make them! I love the story about Leo, too. So cute. Now I have a story to pass on about them, too.

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  2. Yum! Now, I want a cup of coffee and a cookie (or two, or three :)! I definitely need the coffee... I am so tired today! Have a good afternoon!

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