Tuesday, November 9, 2010

Stealing. . . uh, Sharing Recipes

Thanksgiving is coming so I thought this was a great time to share one of my favorite holiday recipes--Gingersnap Cookies. I've been making them for my family and friends for years and years . . .

I told you that recipe was Aunt Helen's, NOT yours! She was making those cookies when I was a little girl.

Oh, hi, Kelly. . .I was just writing my post for Cozy Chicks and telling everyone that I was sharing a favorite cookie recipe.

Make sure you tell them you stole the recipe from my Aunt Helen.

Well, actually. . .I had the recipe before Aunt Helen. So I kind of gave it to her. Or, you. . .uhhhhhhh. . .

Excuse me?

It's kinda hard to explain. Forget I said anything. It's Aunt Helen's recipe. Absolutely.

That's better. And now that you have your own copy, I don't want you messing around my desk anymore. Got that?

Got it. No more messing around desk. (Whispering now) Brother. . .characters can get surly sometimes---

What was that?

Nothing. Nothing at all. Just muttering to myself. We novelists are weird, really weird. As this conversation illustrates.

You're definitely weird, all right. And too nosy to suit me. I've gotta get back to my accounts.

Bye bye. Okay, everyone. . (still whispering) here's the recipe below. Enjoy!

Aunt Helen’s Gingersnaps

2 ½ cups all-purpose flour
1 Tablespoon plus 2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ½ sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg, room temperature
¼ cup unsulphured molasses
2 Tablespoons freshly grated lemon peel
¼ to ½ cup granulated white sugar

Heat oven to 350 degrees. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well for at least two minutes until well-blended, pale and fluffy, scraping bowl with rubber spatula. Beat in egg, then molasses and lemon peel until blended. Slowly add half the flour mixture, mixing with wooden spoon just until blended, then add remaining flour, mixing in well.

Cover bowl with plastic wrap and chill for 15 minutes. Then take out and roll rounded tablespoons of dough into 1 ¼ inch balls (approx.). Roll balls in granulated sugar and place 2 inches apart on prepared cookie sheets(s). Bake just until puffed and cookies look dry---anywhere from 9 minutes to 14 minutes, depending on your oven. (Do not overbake or cookies will become hard). Carefully remove with metal spatula to wire rack to cool. Makes approximately 32 cookies.

(These cookies are meant to be soft and chewy, not crispy. If you want them crispy, simply increase baking time, but watch carefully!)