Sunday, March 25, 2007

Ginger Chipotle Cookies

Ginger is a favorite year round ingredient, and ginger cookies are not just for Christmas. I make them year round too. I followed an Amish recipe for its appeal to men who remember their mothers using a similar recipe, but changed it radically to adjust taste values seasonally.

Ginger will be hot, so you will need the sweet, cloves and cardamom to balance. I like it with a kick, so I add a 1/4 teaspoon of chipotle chili pepper.

2 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
3/4 cup melted unsweetened butter
1 cup dark brown sugar
1/4 cup molasses
1 egg, beaten
2-3 Tablespoons fresh grated ginger
2-3 Tablespoons of powdered ginger
1 teaspoon cinnamon
1/4 teaspoon of chipotle chili pepper
1/2 teaspoon cardamom
1 teaspoon nutmeg
1 teaspoon clove powder
Extra brown sugar

Oven to 350.

In a bowl beat the butter and sugar for a long time, until creamy. Add the beaten egg and molasses, and mix well. Add the spices, and mix well. Then add the flour and mix - it should be a dough like consistency.

Scoop and roll into balls - about 30 of them - roll in brown sugar, and place on a large cookie sheet. Bake for 15 minutes, they will rise and almost join up, and will not be ginger snappy but have a fat, soft dome on top of a ginger snappy base. They taste better fatter.

If you want ginger snappy, make smaller balls, about 50 of them, and bake for about 7-10 minutes check carefully, they could bake faster and burn.


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