This recipe makes about 2 dozen delicious ginger molasses cookies — spicy, slightly soft cookies good with a light mousse, ice cream or fresh fruit. Also good dunked in farm-fresh milk as well as organic, freshly ground coffee.
|SIFT:||2 cups unbleached, organic flour
1/2 tsp. baking soda
1/2 tsp. sea salt
2 tsp. ground organic cinnamon bark
1 tsp. ground organic ginger root
|BEAT:||1 large free-range egg
1 drop cinnamon bark essential oil
1/2 cup organic dark molasses
2 Tbls. freshly grated organic ginger root, peeled
|CREAM:||1/2 cup organic butter, softened
1/2 cup sugar — white, brown, rapadura or sucanat
|COMBINE:||Butter mixture and egg mixture beating until fluffy|
|ADD:||Flour mixture gradually until well-blended|
|CHILL:||At least one hour; preferably overnight|
|FORM:||1 inch balls between oiled palms until smooth and round|
|COAT:||Each ball with sugar (1/4 cup) in small bowl|
|PLACE:||Balls on greased cookie sheet 2 inches apart|
|BAKE:||At 350° in center of oven until rounded, crinkled and just beginning to
color — about 12-14 minutes. Longer cooking will make them crisper.
|REMOVE:||To wire rack to cool|
|STORE:||In a tightly covered container. The longer these are stored, the better the flavor — control yourselves or make a double batch. The ginger and cinnamon along with the sugar preserves them for months and months!|
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