GUSTATORY
something sweet and spicy
GINGERSNAP COOKIES
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1 teaspoon diced crystallized ginger
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
1 1/4 cups (packed) dark brown sugar
1 1/2 sticks salted butter, softened
1 large egg
1/4 cup unsulfurized molasses
yield: about 2 1/2 dozen
procedure
preheat oven to 300° F
in a medium bowl, combine flour, soda, salt, ground ginger, crystallized ginger, allspice, and pepper. mix well with a wire whisk. set aside.
in a large bowl, mix sugar and butter with an electric mixer set at medium speed. scrape down the sides of the bowl. add egg and molasses, and beat at medium speed until light and fluffy.
add the flour mixture and mix at low speed just until combined. do not overmix. chill the dough in the refrigerator for 1 hour- the dough will be less sticky and easier to handle.
form dough into balls 1 inch in diameter. place onto ungreased cookie sheets, 1 1/2 inches apart. bake for 24 to 25 minutes. use a spatula to immediately transfer cookies to a cool, flat surface.