I see the makings of
an odyssey of epic proportions ahead.
And while I was aiming
for a shortbread-like cookie similar to what I had at the restaurant, my first
endeavor ended up an exact replica of those ginger thins I love so much.
Keep in mind when
baking these that they spread a lot. I
discovered that a mound of dough about the size of a cherry is a good size, but you could
go smaller and still have a decent-sized cookie.
And I couldn’t even begin to tell you how many total the batch will
make. First off, I was trying so many
different sizes that I couldn’t get a consistent count. And somehow the dough and finished cookies
kept disappearing.
Also, be sure to allow
these to cool completely before stacking them (carefully) in an airtight
container, or they will lose some of that delightful crispiness.
Ginger Thins
12 Tbs (1 ½ sticks) unsalted butter
1 cup sugar1 egg
¼ cup molasses
1 tsp ground cinnamon
2 ½ tsp ground ginger
½ tsp ground cloves
½ tsp sea salt
2 cups flour
2 tsp baking soda
Turbinado sugar (or use sugar in the raw)
Preheat to 350°. Line a baking sheet with foil or parchment
paper.
In the bowl of a stand mixer, combine
the butter and sugar. Using a paddle
attachment, beat until thoroughly combined, about 3 minutes. Add the egg and molasses. Continue to beat another 2 to 3 minutes. Add the cinnamon, ginger, cloves and salt and
stir to combine.
Scrape the sides of the bowl and then
add the flour and baking soda. Stir
slowly, just until combined. Measure teaspoon sized balls and place on cookie
sheet, giving a couple of inches in between cookies to allow for spreading.
Bake the cookies for about 10 to 12 minutes, or until they have spread, the
surface has cracked, and they are firm to the touch. Remove to racks and allow
to cool completely. Store in an airtight
container using wax paper or parchment in between stacks.
Makes…
a lot. 5 dozen maybe?
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