Recipe: Brown Sugar-Ginger Cookies

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From: Nancy,.SanFran

Brown Sugar-Ginger Cookies
Recipe By : cnn.com/FOOD
Serving Size : 36

1/2 cup hazelnuts
2 cups all-purpose flour
3/4 cup firmly packed golden brown sugar
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter -- at room temperature
1/4 cup solid vegetable shortening
1/4 cup light molasses
1 egg

Preheat an oven to 350 degrees F (180 degrees C).

Spread the hazelnuts on a baking sheet and toast, stirring occasionally, until golden brown and the papery skins begin to pull away, about 10 minutes. While still warm, place in a kitchen towel. Rub the towel vigorously to remove the skins. Do not worry if small bits of the skin remain. Let the nuts cool, then place in a food processor. Pulse to chop finely (do not overprocess to a paste). Add 1/4 cup (1 1/2 oz/45 g) of the flour and 1/4 cup (2 oz/60 g) of the brown sugar and process to a powder. Set aside.

In a bowl, sift together the remaining 1 3/4 cups (8 1/2 oz/60 g) flour, the ginger, cinnamon, cloves, salt, and baking soda. Set aside. In a large bowl, combine the butter, shortening and the remaining 1/2 cup (4 oz/125 g) brown sugar. Using an electric mixer set on high speed, beat until light and fluffy. Add the molasses and egg and again beat until light and fluffy. Reduce the speed to low, add the flour mixture and the nut mixture and beat just until incorporated.

Gather into a ball, then divide the ball in half. Form each into a flat disk. Wrap separately in waxed paper and chill until firm, at least 1 hour or as long as overnight.

Preheat an oven to 350 degrees F (180 degrees C). Generously butter 2 baking sheets.

Flour 1 disk and place between two sheets of waxed paper. Roll out 1/4 inch (6 mm) thick. Remove the top sheet of waxed paper. Using a scalloped round cookie cutter 2 1/2 inches (6 cm) in diameter, cut out cookies. Transfer to the prepared baking sheets, spacing the cookies about 1/2 inch (12 mm) apart. Sprinkle with granulated sugar. Gather up the scraps, pat into a disk, rewrap and chill.

Bake until firm around the edges and brown on the bottoms, about 12 minutes. Transfer the cookies to racks to cool. Repeat with remaining dough and dough scraps. Store cookies in an airtight container for up to 3 weeks. Makes 36 cookies.

Serving Ideas : Serve these crisp, spicy cookies accompanied with hot tea for a festive end to an evening with friends. Substitute almonds, walnuts, or pecans for the hazelnuts, if you like.