Thursday, December 31, 2009

Rosemary ginger snaps

I'm writing this from the Albany airport (free wifi, thanks Google), in the throes of Christmas cookie withdrawal. I have eaten soooooo many Christmas cookies in the last ten days. To ease withdrawal systems (and cause Mom asked for it), I am posting one of my favorite Christmas cookie recipes. It comes from a King Arthurs cookbook, I think one called "the Baker's Companion" or something like that.

It makes 10 - 12 dozen, and can be halved. I love the combination of rosemary in these cookies, and go towards the higher end of the 4-6 t. spectrum.

* 1.5 cups, (3 sticks) butter, brought to room temperature
* 2 cups sugar
* 2 eggs
* 0.5 cup dark unsulphured molasses
* 4 cups unbleached all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons salt
* 4 – 6 teaspoons rosemary, crushed or powdered
* 1 teaspoon ground ginger
* 0.5 teaspoon ground cloves
* 1 teaspoon cinnamon
* granulated sugar, I like a raw brown sugar (like sugar in the raw), or you can use red or green colored sugar to make them more Christmasy.

Preheat the oven to 350 degrees, or prepare the dough a day ahead and chill before baking.

In a large, standup mixer, cream the butter and sugar together. Add the eggs, one a time, and continue to beat in until each egg is mixed well. Add the molasses and continue to beat until well combined.

Sift together the flour, soda, salt, rosemary, ginger, cloves and cinnamon. Add the flour mixture to the butter mixture, one cup at a time, mixing well after each addition.

Roll nickel-sized pieces of dough into balls between the palms of your hands. Then roll them in granulated sugar and place them on a lightly greased cookie sheet. Bake for 10 – 12 minutes.

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