May 27, 2011 § 2 Comments
Aaaaaaand we’re back! Less than three weeks until my college graduation. And WHAT a long time it’s been since the magic of baking has occurred in this apartment. I’m in the midst of writing final essays, doing last film projects, wrapping up boxes and friendships and whatnot. But this morning, that white crinkled paper bag of all-purpose flour called to me from the cabinet as I reached for my daily handful of almonds from the adjacent one. “Boo to you, FoodGirl, for forgetting me!” he shouted, crouching down in helpless rage and glaring with his bleached eyes through the darkness, past the sugar, the baking soda, the chocolate chips. I sighed. “Forgive me. Let’s start over. Let’s just pretend this whole situation never even happened, ok?” I reached in, the palm of my hand grasping his thick, full sides, and set him down on the counter top. He straightened up, uncrinkling a bit. “Harumph. Well. That’s better. What should we bake?”
[Note that these cookies are indeed quite crunchy (snappy?), so get ready for a crunch-o-liscious foodgasm. Those who prefer their cookies soft, run far away!]
1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, cut up
1/4 cup well-packed light brown sugar
1/4 cup light molasses (aka treacle!)
- In a large bowl, combine flour, ginger, powder, and salt. Stir.
- In a small saucepan, on low heat, melt butter, molasses, and brown sugar together, stirring occasionally until smooth.
- Pour hot mixture into bowl and mix dry and wet until dough forms.
- Press dough into a large disk and refrigerate in plastic wrap for one hour.
- After an hour, preheat oven to 350º F and prepare two parchment papered cookie sheets.
- Roll dough on a lightly floured surface into about 1/4 inch thick and use cookie cutters to cut out cookie shapes. Repeat until dough is used up.
- Bake until just firm and golden brown, about 12 minutes. Allow to cool.
adapted from The Golden Book of Cookies.