Recipe: Rouge Spiced Molasses Cookies (using cumin and black pepper)

ROUGE SPICED MOLASSES COOKIES

"I developed these chewy cookies at Rouge to serve as a little last thank you delivered with the check. I wanted something with a mild sweet-savory combination, which is what the cumin and pepper provide. If you're not handing out checks after your own dinner party, you might serve these with Ice Cream."

2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons finely ground black pepper
1 teaspoon cumin, toasted and ground
3/4 cup unsalted butter, softened
1 packed cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup coarse sugar, for dusting
1/2 cup minced crystallized ginger (optional)

Sift together the flour, baking soda, salt, ginger, cinnamon, black pepper, and cumin; set aside.

In the large bowl of an electric mixer, cream together the butter and brown sugar on medium-high speed until fluffy, about 1 minute, Add the egg and molasses, and mix until combined, Add the flour mixture in 3 additions, mixing just until combined before adding more. Chill the dough for at least 1 hour,

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Place the dusting sugar in a shallow bowl. Roll the dough into 1-inch balls and roll in the sugar to coat. Place 2-inches apart on an ungreased baking sheet, and flatten slightly. For extra spiciness, press a pinch of minced crystallized ginger onto the tops of the cookies,

Bake just until evenly colored on top, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a cooling rack, or eat warm.

Makes about 3 dozen cookies
Source: The Fearless Chef by Andy Husbands and Joe Yonan