ginger snaps

I suppose I should come up with a "snappier" name for these cookies because there is more to them than your average snap. I was in the mood to make the cookies and compared several recipes. One added black pepper, which made no sense to me but got me thinking. In Asian cooking, ginger and chilis go together, so I decided to add some cayenne pepper instead. Then I thought about the chili and chocolate combination in Mexican cooking and added a little cocoa powder. The result is one seriously good cookie.

In an electric mixer, beat together

2 cups brown sugar
3/4 cup butter (at room temperature)
3/4 cup vegetable shortening (I use an organic brand)
1/2 cup molasses

I let the mixer run a good five to seven minutes. Add

2 eggs

Mix eggs are combined. In a separate bowl mix

4 cups flour
1 tablespoon and 1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon cocoa powder
1/4 teaspoon cayenne pepper

Add the dry mixture gradually to the butter-sugar mixture. Form 1 ounce sized balls and roll them in sugar before putting them on the baking sheet. Cook at 375 for nine to twelve minutes. Nine makes for a chewy cookie; twelve will get you a crunchy one.

Peace,
Milton