Ginger Crackles
Dessert
Recipe courtesy of My Louisiana Kitchen by Susan Ford
Makes about 36 cookies
Ingredients:
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Ginger Crackles
Click image to enlarge |
Method:
- Melt the butter in a small saucepan over medium heat; cook, stirring, until butter just begins to brown. Transfer to a mixing bowl fitted with the paddle attachment and beat in ginger, cinnamon, black pepper, and cayenne pepper; set aside for a few minutes to cool, then beat in brown sugar, molasses, fresh ginger, and crystalized ginger. In a small bowl, whisk the egg and egg yolk until no strands of white remain, then beat into sugar mixture.
- Whisk together the flour, baking soda, and salt, and, with the mixer on low, gradually add flour to the sugar and butter mixture until a stiff dough forms. Cover the dough and refrigerate until firm, about 2 hours.
- Preheat oven to 350ºF with racks in the upper-middle and lower-middle positions and line 2 half sheet pans with parchment paper.
- Spread about ½ cup sparkling sugar onto a plate. Form dough into 1-inch balls, roll in sugar, and space evenly on cookie sheets. Bake for 12-15 minutes, until browned and crackled on top, rotating pans from back to front and switching racks halfway through. Cool for several minutes, then transfer to a wire rack to cool completely.
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