Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book
 

(Read  B. Keith Ryder's review of this cookbook)

Fresh Ginger Crisps

Keith said: "I have to admit I’m not much of a gingersnap fan, and didn’t expect to love these cookies.  Boy was I wrong!  This is a whole different breed from anything I’d had before.  The buttery crispness grabs you immediately, and the flavor of fresh ginger just keeps coming.  Wonderful with tea and friends."
 

1 cup plus 5 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons (1-1/4 sticks) unsalted butter at room temperature

1/2 cup (lightly packed) light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons grated lemon zest

1/4 cup grated fresh ginger (use a hand grater)

1/4 cup molasses

 

2.  Using an electric mixer on medium speed, cream the butter, brown sugar, cinnamon, allspice, lemon zest, and ginger together in a medium-size bowl until light and fluffy, 2 1/2 to 3 minutes.  Stop the mixer once or twice during the process to scrape the bowl with a rubber spatula.

3.  Add the molasses and mix on low speed for several seconds.  Scrape the bowl.

4.  Add the flour mixture and mix on low speed until the mixture is fluffy again, about 45 seconds.  Scrape the bowl.  Divide the dough in half.

5.  Place a 15-inch length of waxed paper or plastic wrap on a work surface.  Shape one portion of the dough into a rough log 10 to 11 inches long and place it along one long side of the paper.  Roll the dough up in the paper, and twist the ends like a hard-candy wrapper.  Repeat with the second portion of dough.  Refrigerate the dough for 2 hours.

6.  Remove the logs from the refrigerator.  Using your hands, gently roll the wrapped dough back and forth on the work surface to smooth out the cylinder.  Refrigerate for 4 to 6 hours or as long as overnight.

7.  Fifteen minutes before baking preheat the oven to 350 degrees F.  Line several baking sheets with parchment paper, or leave them ungreased.

8.  Remove the logs from the refrigerator, unwrap them, and cut them into 1/4-inch-thick slices.

9.  Place the cookies 1 inch apart on the prepared baking sheets.  Bake until they are crisp and firm, golden in color with brown edges, 14 to 16 minutes.  Cool them on the baking sheets.

10.  Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them.  After that, store the container in the freezer for up to 2 weeks.  Bring the cookies to room temperature before eating.

Makes 40 cookies.

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