Friday, July 16, 2010
It's always a great time of year for ginger snaps.
I tested out my Night Moth cookie press (a gift from my sister Candice). It's not made for regular cookie dough like this recipe (I should use a special, thick dough to get the image to last through the baking) but I wanted to test it out anyway.
I used a recipe my sister Briana got from a friend:
Kick in the Pants Gingersnaps
¾ C butter
1 c sucanat
¼ C molasses
½ tsp salt
Cream sugar and butter, add egg, molasses and salt then add dry ingredients (below)
2 ½ c whole wheat flour
2 tsp baking soda
1tsp ground ginger
½ tsp ground cloves
1 tsp ground cinnamon
½ tsp cayenne pepper (this makes for a nice sharp "bite" use more or less to taste)
Wrap in plastic and refrigerate overnight (or three hours)
Preheat oven to 350
Make into balls (or roll dough and cut out shapes). Flatten well with criss-cross fork pattern. Sprinkle the tops with coarse sugar. Bake at 350 for 13 minutes. Cool completely for a nice crunchy cookie.