Molasses Crisps

Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Spicy gingerbread in crisp cookie form, which can be made more or less fiery by adjusting the amount of ginger to your taste. The flavor of molasses is one that our American forebears were very familiar with, but it isn’t used much today. However, its deep caramel taste has a place at the table — and in the cookie jar. These crisps can be made in any size, from thumbnail to saucer.


Gale Gand is the executive pastry chef and partner of the Five Diamond and four star restaurant TRU in Chicago. Named pastry chef of the year by the James Beard Foundation and Bon Appétit magazine in 2001, Gale is also a TV host and an accomplished cookbook author with seven titles to her credit, including her most recent, Gale Gand’s Brunch.

Ingredients:
Makes about 3 dozen cookies; can be doubled
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 3/4 cups all-purpose flour

Preparation:
1. In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat in the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.

2. In a separate bowl, stir together the salt, ginger, cinnamon and baking soda. Add this to the butter mixture and mix until combined.

3. Add the flour to the butter mixture and mix just until combined.

4. Make into a disk, wrap in plastic, and chill at least 2 hours or overnight.

5. Preheat the oven to 350 degrees and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter and arrange them in rows, spaced about two inches apart, on the cookie sheets. They will spread.

6. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat.

7. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p58'.