LAST Saturday it was necessary to get rid of the small bowl of Richard's Keylime Dip that was left-over because I was sneaking a spoonful EVERY ELEVEN MINUTES! This meant I should have dragged a stationary bike into the kitchen and spun 23 minutes after each spoonful to balance the number of calories I was taking IN.
But I didn't.
Instead I baked some gingersnap cookies, piped the keylime on top and took them to the library.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Keylime.jpg~original
That was last Saturday.
On Monday, I walked into the library after work and was AMBUSHED BY THREE IRATE LIBRARIANS WHO APPARENTLY HAD BEEN OFF ON SATURDAY AND DID NOT GET ANY OF THE KEYLIME STASH! Then I ran into one of the librarians who HAD worked that day and her comment was "TOO BAD! That's what they get for having a holiday weekend off."
It was anarchy!
(Honestly. I felt like a 10-year old who just got caught drawing curly mustaches on Hitler in a library book)
I managed to calm them down by promising to make them some and tossing the PUMPKIN CHEESECAKE with PECAN CRUST I had made in their direction, then running the other way.
So RICHARD....ONE GUESS at what I was doing this Saturday???
GINGERSNAPS
(requires a kitchen scale)
1" rolled ball makes ~36 cookies
Ingredients:
75 grams of butter
200 grams granulated sugar
1 egg
80 milliliters molasses
10 milliliters vinegar
272 grams white bread flour
1/2 tablespoon baking soda
2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
In a mixer fitted with the paddle attachment, cream the butter and sugar, scraping down the sides of the bowl frequently. Add the egg. Add the molasses and the vinegar slowly to avoid separating the mixture. Sift together the dry ingredients. Add the dry ingredients to the creamed butter mixture and mix just to combine. Force the dough into a flat rectangle. Wrap and chill the dough until firm.
Cut and roll the dough into balls. Dredge the balls in sugar. Place the cookies on a parchment lined sheet pan. Bake the cookies at 350 degrees F for 13 minutes. They will spread, the sugar crust will begin to firm up in the middle.
(Marilyn's Note) Pat dough in to rectangle and measure 1" x 1" pieces to roll into balls for 1/4" thick cookies with a soft middle. Or...cut 1/2" x 1/2" squares, roll into balls, roll in sugar and then flatten with a cup. These'll take 10 minutes to bake, be 1/8" thick and won't have the creviced surface. You'll also get a lot more cookies out of this method.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Snaps.jpg~original
(Note: I can't find the original blog where I found the gingersnaps--filled with creamy bluecheese filling. But this chick did...and copied it (see link). Mine is a half-batch and I tweaked the spice mixture some.)
http://thevintagesouth.blogspot.com/2011/03/mebaking.html
But I didn't.
Instead I baked some gingersnap cookies, piped the keylime on top and took them to the library.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Keylime.jpg~original
That was last Saturday.
On Monday, I walked into the library after work and was AMBUSHED BY THREE IRATE LIBRARIANS WHO APPARENTLY HAD BEEN OFF ON SATURDAY AND DID NOT GET ANY OF THE KEYLIME STASH! Then I ran into one of the librarians who HAD worked that day and her comment was "TOO BAD! That's what they get for having a holiday weekend off."
It was anarchy!
(Honestly. I felt like a 10-year old who just got caught drawing curly mustaches on Hitler in a library book)
I managed to calm them down by promising to make them some and tossing the PUMPKIN CHEESECAKE with PECAN CRUST I had made in their direction, then running the other way.
So RICHARD....ONE GUESS at what I was doing this Saturday???
GINGERSNAPS
(requires a kitchen scale)
1" rolled ball makes ~36 cookies
Ingredients:
75 grams of butter
200 grams granulated sugar
1 egg
80 milliliters molasses
10 milliliters vinegar
272 grams white bread flour
1/2 tablespoon baking soda
2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
In a mixer fitted with the paddle attachment, cream the butter and sugar, scraping down the sides of the bowl frequently. Add the egg. Add the molasses and the vinegar slowly to avoid separating the mixture. Sift together the dry ingredients. Add the dry ingredients to the creamed butter mixture and mix just to combine. Force the dough into a flat rectangle. Wrap and chill the dough until firm.
Cut and roll the dough into balls. Dredge the balls in sugar. Place the cookies on a parchment lined sheet pan. Bake the cookies at 350 degrees F for 13 minutes. They will spread, the sugar crust will begin to firm up in the middle.
(Marilyn's Note) Pat dough in to rectangle and measure 1" x 1" pieces to roll into balls for 1/4" thick cookies with a soft middle. Or...cut 1/2" x 1/2" squares, roll into balls, roll in sugar and then flatten with a cup. These'll take 10 minutes to bake, be 1/8" thick and won't have the creviced surface. You'll also get a lot more cookies out of this method.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Snaps.jpg~original
(Note: I can't find the original blog where I found the gingersnaps--filled with creamy bluecheese filling. But this chick did...and copied it (see link). Mine is a half-batch and I tweaked the spice mixture some.)
http://thevintagesouth.blogspot.com/2011/03/mebaking.html