Saturday, 2/23/19

Dinner with Jennie and David. Jason made bread, and I made spicy ginger snaps and we collaborated on pizzelles.  The pizzelle recipe is the the one that came with the machine, with vanilla but no anise (I worry that it is a niche flavor. Too bad, because I love it). The gingersnap recipe is the one my aunt Maggie makes for Christmas every year. I finally thought to ask her for the recipe, and they are just what I was looking for! Chewy and full of spice. Here is the recipe:

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon ground ginger, or more to taste

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

8 tablespoons (1 stick) cool unsalted butter, cut into pieces

1/2 cup granulated sugar, plus extra for rolling

1 cup light brown sugar, packed

1/3 cup molasses (not blackstrap)

1/4 cup egg whites (from about 2 eggs)

1. Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
2. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
3. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.