Small cookies #5
GINGERSNAPS AND PEPPERSNAPS
Fall parties and home baking, here we come!
Here’s the classic gingersnap recipe with its spicy molasses-y flavor; and for a little fun and a little zing, I made a second batch with an extra bite of cayenne and a topping of candied hot pepper. This recipe is based on David’s Aunt Rachel Williamson’s recipe for Molasses Crinkles.
- ⅔ cup butter
- 2 cups brown sugar
- 3 eggs
- ½ cup molasses
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 4 tsp soda
- 5 cups flour
- 1 cup granulated sugar for sanding
- chunks of candied ginger, cut into very small pieces, for topping each cookie
- cayenne powder as desired
- candied red pepper, or fresh red pepper, cut into very small pieces for topping each cookie. Use rubber gloves while handling fresh hot peppers!
- Melt the butter, mix with the brown sugar and molasses. Add the eggs and stir well. Add the salt, cinnamon, ginger and soda, and mix again thoroughly. Add the flour two cups at a time, stir after each addition until thoroughly mixed and all the flour is incorporated.
- Separate out the amount of dough you want to make into peppersnaps. Carefully add a small amount of the powdered cayenne pepper, stirring well to incorporate. Continue to add cayenne powder until you achieve about HALF than the desired spiciness - the baked cookies will end up being much spicier than the dough.
- Make one-tablespoon-size balls of dough. Cut the balls in half with a knife or scissors, then roll each ball so it is round.
- Put the one cup of granulated sugar into a doubled paper sack. Place about a dozen dough balls at a time into the bag, close the top securely, and turn the bag upside down once or twice to coat the balls with sugar. Take the balls out gently, shake off excess sugar, and place on a cookie sheet.
- Top each gingersnap with a bit of candied ginger. For the peppersnaps, top with a small piece of candied or fresh red pepper.
- Bake at 375 for 10 minutes or until just barely browned on the bottom. Remove to a cooling rack until completely cooled.
- Simmer fresh red peppers with a mixture of one part water and four parts sugar, just enough to barely cover the peppers, over low heat for one hour. Remove from the sugar syrup, place on wax paper and allow to dry on a cooling rack overnight or for a few days. Cut into very small pieces for topping cookies. These candied red peppers are also excellent as a garnish for a Salade Nicoise or other composed salad.
• small kraft gift boxes, 3” x 3” x 2” high.
• large luggage tag, Film Edge style in tuxedo color, shape 06, 3.5” x 1.875”
• small luggage tag, Apothecary Neat style in tangerine color, shape 1B, 1.9” x 2.5”
• chunky jute or sisal cording
• stiff card stock cut to 1.75 x 2. 75, to divide the box into two compartments