November 17, 2013

Peppery Snaps

I've always loved gingersnaps-it's one of those old-time cookies that seems to go back centuries.  I came across this recipe in a Country Extra magazine years ago and it's been a favorite ever since.  The first time I made them, I wasn't too sure about the addition of pepper.  But it really adds a nice "zip" to them.  They're great on their own and make a scrumptious addition to ice cream.  I tried making ice cream sandwiches with them the other day using Hudsonville's Pure Michigan Caramel Apple.  Since I just loaded up my freezer with apple pies, I had to set the sandwiches out on the porch until I could rearrange things.  I thought the 27 degrees would be cold enough-it obviously wasn't.  The ice cream ended up melting too quickly so I ended up crushing the cookies and swirling them right into the ice cream.  It actually turned out great-it was delicious!  They are perfect for ice cream sandwiches, but really need to go into a 0 temperature freezer immediately.      

1-1/4 cups flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 cup packed light brown sugar
3 tablespoons light molasses
3/4 cup butter, softened
1 egg
sugar, for rolling cookies

Combine the first six ingredients; set aside.  Combine the brown sugar, molasses, butter, and egg in a large mixing bowl and beat until creamy.  Stir in the dry ingredients.  Mix well.  Wrap in plastic wrap and refrigerate for at least 1 hour.  Use a small cookie scoop to shape into 1-inch balls.  Roll in sugar and place 2 inches apart on un-greased baking sheets.  Bake at 350 degrees for 10-13 minutes.  Allow cookies to cool on baking sheet about 1 minute, then remove to wire racks to cool completely.  Makes about 6-7 dozen.

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