After reading The Echo of Old Books by Barbara Davis, I was inspired to make a batch of my favorite cookies: spiced ginger molasses. Actually, if you have been following me for a year, you'll know that I love all things gingerbread. This is just one of those cookies.
After reading The Last of the Moon Girls, I picked up this book by the same author.
On the Page
We meet Ashlyn Green who has the gift of sensing the emotions of the those who have owned a book before she gets them in her shop to restore and sell them. Two books fall into her lap without any context or background; and she senses the people who wrote these books need her help to unravel their story. This book is part romance, part mystery. It actually surprised me how much I was invested in the romance part. I was rooting for Ashlyn to fall in love and for Hemi and Belle to find their way back to each other. Without spoiling the book, I will say I was pleasantly surprised. I see a third book by the same author and will definitely be tracking down a copy.
On the Plate
Ingredients
makes approximately two dozen 3" cookies
¾ cup butter, softened
¾ cup organic dark brown sugar
¼ cup molasses
1 egg
1" knob fresh ginger
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon salt
organic granulated sugar for rolling
Also needed: microplane, cookie scoop
Procedure
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats.
Beat together butter and molasses in a large mixing bowl until lightened and creamy. Beat in the brown sugar and egg. Microplane or grate the fresh ginger into the bowl.
Stir the dry ingredients together and mix well. Gently knead the dough into a ball. You can chill the dough for easier handling; I didn't for this batch.
Use a scoop to form walnut-sized portions, approximately 1-1/4 to 1-1/2-inch balls. Roll balls in granulated sugar. And place them on your baking sheet about two inches apart. Flatten them, lightly, with the bottom of a measuring cup or a tamper. Place in the preheated oven and bake for 12 minutes for a chewy cookie or 15 minutes for a crispy cookie.
Remove from oven and let cool for 5 minutes on the sheet before moving to a wire rack. If you know me at all, you know that I don't have much of a sweet tooth, despite all my baking. And I ate two of these!
I am linking this post to the November round-up for #FoodieReads. Find that here.