Day 9: Spice Bites11:02 PM
When I was studying in Vienna, I fell in love with gingerbread. I've always enjoyed it, but while I was there, I couldn't seem to get enough of it! Since coming back home I've searched for a recipe to fulfill my craving. While I have yet to find a recipe that compares to my host mother's gingerbread, I have found all sorts of delicious variations.
This is one of those yummy takes on gingerbread (yes, I know there's no actual ginger in the recipe). The coarse decorating sugar adds a nice crunch to the cookies.
- 3/4 c light-flavor molasses
- 1/2 c packed brown sugar
- 1/2 c butter
- 4 c flour
- 1 1/2 tsp cinnamon
- 1 1/4 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp pepper
- 2 eggs
- Coarse decorating sugar or granulated sugar
Combine molasses, brown sugar and butter in a large saucepan. Heat and stir until just melted. Cool mixture about 20 minutes. Stir together flour, cinnmon, baking soda nutmeg, and pepper in a large mixing bowl; set aside.
Beat eggs into cooled molasses mixture with a wooden spoon. Stir in flour mixture. Cover dough with plastic wrap and chill for 1-2 hours or until easy to handle.
Divide dough into six equal portions. Roll each portion on a lightly floured surface into a 10-inch rope. Cut ropes diagonally into 3/4-inch pieces. Brush the top of each piece with milk and dip in coarse sugar or granulated sugar. Place 2 inches apart on a baking sheet.
Bake at 375 for 7-8 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks and cool. Makes about 60.