I was in a baking mood today, so I did two batches of cookies this afternoon. The first were pecan sandies from an Ina Garten recipe and the other were my favorite ginger cookies from Maida Heatter.
Here are the recipes:
butter, at room temperature
by Maida Heatter
2 1/2 cups sifted, unbleached all purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
3/4 stick of butter
1 cup packed brown sugar
1 large egg
1/4 cup molasses
Preheat over to 375 and line cookie sheets with parchment paper.
Sift together the flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.
Beat the butter and brown sugar together until creamed. Add the egg and molasses and beat until smooth. Gradually add the flour mixture and mix just until incorporated.
Place 1 cup of granulated sugar in a small bowl. Form the dough into small balls. The dough will be very soft so handle it gently. Roll each dough ball in the granulated sugar and place on the cookie sheet about 3 inches apard. Sprinkle additional sugar on top of each ball.
Back for 9 minutes, rotating the sheet about midway during baking. The cookies will be cracked but not look done but do not over bake. They are best if they are soft. Cool cookies on the sheets for at least a minute before moving to wire racks to cool completely.
Store the cookies in an airtight container.