Charlotte Tanaka's Ginger-Almond Cookiescharlotte tanaka
This is probably the best selling cookie I created for Charlittles: Little cookies -- ’lotta taste
- 1 c unsalted butter
- 1 c granulated sugar
- 1/2 c brown sugar
- dash of vanilla
- 2 eggs
- 1/4-1/2 c molasses
- 1 T ginger, ground
- 2 t cinnamon
- 1/2 t nutmeg
- 1/4 t cloves
- 1/4 t black pepper, ground
- dash of Kosher Salt
- dash of cayenne pepper
- 1 t baking soda
- 1 c almonds, blanched, peeled and ground
- 4 c flour
Cream together butter and sugars until smooth.
Add vanilla, molasses, and eggs, one at a time. Blend until just incorporated. Do not over mix or cookies will become tough.
Gently fold in flour, baking soda, spices and ground almonds. Blend just until incorporated.
Use a small ice cream scoop to measure out dough into equal pieces. Use a scoop about the size of a large marble. Roll dough in your hands to make round balls. Roll the balls in sugar. Freeze for at least two hours.
Pre-heat oven to 325*. Bake the frozen dough pieces for 8 minutes on parchment-lined baking sheets. Rotate the sheet pan and bake for an additional 6-9 minutes. Cookies will just crack when they are done.
These are yummy by themselves or served with vanilla ice cream.
Source: Charlotte Tanaka