Welcome back to
the evolution of marriage, which has turned in more to our weekend adventures
and my culinary undertakings. From Hiking
to Camping
and homemade Strawberry Jam to Whole
Wheat Flax & Apple Muffins. Obviously, over the last couple of months I
have taken a bit of a sabbatical from blogging. Our adventures have continued
and my culinary undertakings have been uninterrupted. Throughout this break, I
have tried to plan my return, thinking I would start back up during our
honeymoon (that came and went), or our two year anniversary (didn’t happen),
then I thought why not start on the New Year, but my aunt is requesting a
recipe I made the other week. So back by one request, I offer you a classic…The
Classic Ginger Cookie, Enjoy!
The Classic Ginger Cookie
2 ½ cups
all-purpose flour
2 ¼ tsp. baking
soda
½ tsp. salt
1 tbsp. ground
ginger
½ tsp. ground
pepper
¼ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. gloves
¾ cup unsalted
butter, soft
½ cup packed
dark-brown sugar
½ cup granulated
sugar, plus 1/3 cup for coating
6 tbsp. molasses
1 large egg
Preheat oven to 350 degrees, place the oven rack in the middle of
the oven. Line two baking sheet with parchment paper; set aside.
Whisk in a medium bowl the flour, baking soda, salt, ginger,
nutmeg, cinnamon, gloves, and pepper.
Mix with an electric mixer, cream butter, brown sugar, and ½ cup
sugar until light and fluffy. Beat in molasses and egg.
Combine the flour mixture until just combined.
Flatten into a disk and wrap in plastic.
Freeze for 20 minutes.
Divide dough into 2-inch balls. Place remaining 1/3 cup sugar in a
bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared
baking sheets.
Flatten into 3-inch rounds.
Sprinkle with the remaining sugar in bowl.
Bake one pan at a time, until brown, 10-12 minutes.
Cool cookies on a wire rack.
e&e
http://www.marthastewart.com/338735/giant-ginger-cookies
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| The Classic Ginger Cookie |
e&e
http://www.marthastewart.com/338735/giant-ginger-cookies
