Recipe: Gingersnaps Dusted in Sugar (using black pepper)

GINGERSNAPS DUSTED IN SUGAR
"Anytime of day, anytime of year, this is a cookie that calls my name. Reminiscent of graham crackers in flavor, it's a treat that makes the perfect breakfast (albeit one your mom would never approve), snack time or end to a meal. I dream about floating one in a glass of milk for dessert before dinner is even over. By the time you've rolled a few of the snaps in the sugar, you'll start to feel the same."



3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/4 cup sugar, plus extra for rolling
1/4 cup light brown sugar
1 egg
1/3 cup molasses

Sift the flour, baking soda, spices, and salt into a bowl and set it aside.

Cream the butter and sugars on medium speed for several minutes until smooth, light, and fluffy.

Beat in the egg, then the molasses, and mix again. The dough will start turning a lovely brown color. Mix in the flour mixture one-third at a time.

Turn out the dough onto a lightly floured surface. Using a big piece of parchment paper, roll the dough into one 18-inch log or two 9-inch logs - they're much easier to handle. Tuck the parchment around the ends and stick dough in the fridge for 30 minutes, or until firm enough to slice.

Preheat oven to 350 degrees F. Grease several cookie sheets. Fill a small bowl with the extra sugar.

Using a sharp knife, cut slices 1/4- to 3/8-inch thick.* Coat the slices in sugar and place on the sheets about 2-inches apart.

Bake for 6 to 10 minutes, until set but not browned.** Cool sheets for a few minutes before moving cookies to a wire rack.

*To keep sliced cookies round, rotate the dough log on the cutting board a tiny bit each time you slice. Don't trust your skills? Just roll it out to 1/8-inch and use a cookie cutter.

**For chewy cookies, remove them from the oven a minute or two earlier, when each cookie is just barely holding its shape when nudged.

Makes 4-5 dozen cookies
Used by permission to Recipelink.com from Random House
Adapted from source: The Cookiepedia: Mixing Baking, and Reinventing the Classics by Stacy Adimando