Kiln Cookies

Here is a new cookie for our kiln openings.
Gingersnap Cookies from Cooking Light September 1999
Note: to make cookies easier to slice and handle freeze.

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons dark molasses
1 Tablespoon dark coffee
1/2 cup sugar
6 Tablespoons soft, unslated butter
2 tablespoons of finely chopped crystallized ginger.
I used 2 Tablespoons of the ginger that comes in the tubes
1/2 teaspoon cinnamon
1/4 teaspoon cloves - I don't keep ground cloves so I grind mine fresh
2 Tablespoons- not really- just some for sprinkling on top before baking....

1. Spoon flour into cup and level with a knife. Combine flour,salt and baking soda-sift or whisk.

2. Beat 1/2 cup sugar with butter until light and fluffy.
     Add spices,beat Add flour and molasses mixture;beat until well blended.

Note: this will be sticky!
cover bowl and set in the freezer for 15 minutes.
take it out and place in plastic wrap,chill more.
Then while in the wrap block this like a block of clay until you get a flat 1 inch by about 7 inches.
Now freeze and leave alone for a day or so.
Preheat oven to 350
cover two baking sheets with parchment paper
cut the cookies while still frozen into about 40 cookies.
sprinkle with sugar
bake 8 minutes -more or less- the recipe said 10- 8 was good for my oven.
cool completely.
The dough is very sticky the freezing helps, be sure to work quickly to get them cut before they go soft.
Calories- 45 more or less.....
enjoy!
M