Chef Debbie Gold from the American Restaurantin Kansas City, Mo. offers a chocolate-lover’s take on the traditionalginger snap with her Cocoa-Ginger Crisps. These crunchy littlecookies deliver a delicate ginger flavor balanced by the richchocolate dough.
Recipe: Cocoa Ginger Crisps
2 cups all-purpose flour
Preheat oven to 350°F (175°C).Line baking sheets with parchment paper. In a medium bowl, combineflour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon gingerand salt; set aside. In a small bowl combine 1/3 cup sugar, 1tablespoon cocoa, and 1 teaspoon ginger; set aside.
With an electric mixer, cream togetherbutter and 1 cup sugar until fluffy. Add corn syrup and blenduntil combined. Gradually add flour mixture; mix well.
Shape dough into 1-inch balls; roll insugar mixture. Place dough 2 inches apart on baking sheets. Bakefor 12 minutes until cookies are firm and tops have slight cracks.Cool on baking sheet two to three minutes; remove cookies toa cooling rack and cool completely. Store in an airtight containerat room temperature for up to one week.
7 tablespoons cocoa powder – divided use
2 teaspoons baking soda
2 teaspoons ground ginger – divided use
1/4 teaspoon salt
1 1/3 cups sugar – divided use
1 cup (two sticks) butter, softened
1/4 cup light corn syrup
Makes 4 dozen cookies.
Recipe and photograph provided courtesyof www.ButterIsBest.com; through ARAcontent.
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