November brings days with shorter daylight hours and cooler temperatures. If you are like me, when late fall arrives, your thoughts turn to comfort foods that include spicy cookies. My choice of cookie of the month for November is the old-fashioned gingersnap. These wafer-thin, crisp cookies are flavoured with ginger, cinnamon, and cloves, all scents that make the kitchen smell divine when they are baking.
Gingersnaps are not difficult to make but they do take some time since this recipe requires the dough to be shaped into logs and then refrigerated for 24 hours. While these cookies are tasty any time of the year, they make a great addition to holiday sweet trays and gift boxes. The dough can also be frozen, then thawed, sliced, and baked when desired.
1/3 cup molasses
2 tbsp brown sugar
½ cup margarine
1 tsp soda
1 egg yolk
1½ cups flour
1 tsp ginger
½ tsp cinnamon
¼ tsp cloves
¼ tsp salt
Into medium-sized saucepan, combine molasses, brown sugar, and margarine. Over medium-low heat, bring mixture to a boil, stirring regularly to prevent scorching.
Remove from heat once mixture has started to boil. Add soda and stir well. Cool mixture to room temperature.
Add egg yolk to cooled mixture. Stir well.
Sift dry ingredients into a bowl.
Mix the dry ingredients into wet ingredients to make a stiff dough. Stir well to combine.
Turn dough onto wax paper and roll and shape into two logs each about 2½” – 3” in diameter – either round or rectangular-shaped. Wrap each roll individually in plastic wrap. Chill for 24 hours.
Preheat oven to 375F. Remove cookie logs from refrigerator and unwrap. Using a very sharp knife, slice each log into 1/8” slices.
Place cookies about 1” apart on parchment-lined baking sheet.
Bake for 10-12 minutes. Let cookies cool on pan for 2-3 minutes then transfer to wire rack to finish cooling.
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