In place of parchment I've started to use silicone
baking sheets for cookie making; nothing sticks to
these mats and clean-up is a breeze.
Ingredients
- 8 oz unsalted butter
- 1 1/4 cup + 2 Tbsp. granulated sugar
- 1/2 teaspoon vanilla extract
- 2 small eggs or 1 1/2 large eggs
- 1/3 cup molasses
- 3 cups all-purpose flour
- 2 1/2 teaspoon baking soda
- 1/2 teaspoon. salt
- 2 1/2 teaspoon cinnamon
- 2 1/2 teaspoon ground ginger
- 1/8 teaspoon finely ground black pepper
Method
1 Cream butter until soft; add sugar, and beat until
light and fluffy. Add vanilla and eggs, and beat until fluffy. Add
molasses and beat until well-mixed.
2 Sift the dry ingredients; add to the mixture, 1/3 at a
time. Mix only until the dry ingredients become incorporated.
3 Line a 9" x 5" loaf pan with plastic wrap, so that some
hangs over the outsides. Press the dough into the bottom of the pan.
Pack it tightly, and try to make the top as level as possible. Cover
the dough with the plastic overhangs. Freeze until very firm,
preferably overnight.
4 Unwrap and remove dough from the pan. Slice brick into thin
slices, no more than 1/8". Place on a parchment or Silpat-lined
sheetpan (space at least an inch apart) and bake at 350 degrees until
the edges turn dark brown, 7-12 minutes, depending on how thinly you
have sliced the dough. Check the oven for doneness at 7 minutes.
Makes 6 to 8 dozen cookies.
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