Recipe Tilted COOKIES!

This thread is making me hungry.

I don't have the recipe, but DaddySquirrel does. Even if he gave it to me, I don't know how helpful it would be here because it's written in Japanese. He could translate it, but I don't see him taking the time to do that.

We had left over Japanese Sweet Potatoes so DS looked up a recipe to make cookies. They are amazing!!!! I have the last two in my lunch bag now, but I don't think they'll make it to lunch.

 

I don't bake cookies, but I am an enthusiastic consumer! Cookies are my favorite part of the holiday season.

 

I have a bunch of cookie recipes from the ones that I made a few years ago to raise donations for Cystic Fibrosis. They're in Florida, though. I'll try to remember to grab them next week.

 

And she sent some to me when I was sick and I never repaid her for her generosity. They were sooooooooo good.

 

I might have them on Facebook, I'll check and stop back by in a bit.

 

Found it, taken from my facebook notes:

Extra Spicy Gingersnaps

Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon (I used 1/2 t ground, then used my planer to grate another 1/2 t)
1 teaspoon ground ginger, or more to taste (1/2t ground, 1/8t finely chopped crystallized ginger)
1/2 teaspoon ground cloves (heaping)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
(My addition = + 1/2t each freshly grated nutmeg, fresh ground
cracked pepper and ancho chili powder;
and a tiny pinch of habanero flakes)
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed (I hate real brown sugar, so I subbed 1/2 c of Splenda brown sugar blend)
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Directions
Combine the flour, baking soda, and spices in a mixing bowl and set aside.
I sniffed it and added a little more of what I wanted the final result to taste like (e.g. if you like more nutmeg, add some)
I added a little more cinnamon and cracked pepper.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer).
Add the sugars and mix. Add the molasses and mix. Here, it really starts to smell funny.
Like really BAD funny. I got so worried that they'd taste like the horrid combination of the butter, sugar, and molasses.
They don't.
Add the egg whites in 2 batches, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350 degrees F.
Spread a few tablespoons of granulated sugar on a small plate. Pffft. I dumped 1/4 cup on a saucer. It's easier.
Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
Here's the other point in the recipe matrices where I laugh.
WTF is a "three-quarter-inch ball"? I just pinched some off about the side of a quarter and rolled it into a ball, set it in the sugar and rolled it around.
Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
Bake until browned, 8 to 10 minutes. Mine were perfect at 9 1/2 minutes.
Avoid over cooking... they get super hard and not as delicious.
Let cool on wire racks and store in an airtight container.
I put parchment paper between the layers of cookies inside my container as they have a slight stickyness that encourages them to attempt cookie coitus.

The amount you get will depend on the size of your balls.
Pun intended, if you like.
I got around 40, though the original recipe indicated 60 - 70.
My version has some kick. A lot of kick, actually. We like it. Hope you do, too.

Original recipe copyright Food Network, 2010. All rights reserved.
Extra-Spicy Gingersnaps Recipe : : Recipes : Food Network

 

I love to cook but I don't bake.
There's a woman at work who makes super duper cookies around the holidays. My favorite is a small roundish peanut butter cookie with a Hershey Kiss on top. I can eat dozens of those little lovers.