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Name: Spicy Gingerbread Thins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Packed dark brown sugar; Parchment paper for lining; 1/4 ts Ground cloves; 3 tb Strong brewed coffee at room; 1/2 ts Ground cinnamon; 1/4 ts Freshly grated nutmeg; 1/2 c Unsulfured molasses; 1/2 ts Salt; 1/2 c Unsalted butter; softened; 1/2 ts Baking soda; 1 ts Ground ginger; 2 3/4 c All-purpose flour; 5 1/2 ts Black Pepper freshly ground; 1 tb Finely grated peeled fresh

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INGREDIENTS

1/2 c Packed dark brown sugar
Parchment paper for lining
1/4 ts Ground cloves
3 tb Strong brewed coffee at room
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
1/2 c Unsulfured molasses
1/2 ts Salt
1/2 c Unsalted butter; softened
1/2 ts Baking soda
1 ts Ground ginger
2 3/4 c All-purpose flour
5 1/2 ts Black Pepper ; freshly ground
1 tb Finely grated peeled fresh

Servings

INSTRUCTIONS

1. Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days. 2. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper. 3. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks . 4. On a lightly floured work surface roll out one third of dough into a 22-by-8-inch rectangle (about 1/8 inch thick), making sure dough is not stinking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart. 5. Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week. Makes about 120 cookies. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/21/98 NOTES : Gourmet magazines Sara Moulton brought in these awesome holiday cookies. Recipe by: Gourmet magazine Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 23, 1998

NOTES

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Spicy Gingerbread Thins

1/2 c Packed dark brown sugar
 Parchment paper for lining
1/4 ts Ground cloves
3 tb Strong brewed coffee at room
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
1/2 c Unsulfured molasses
1/2 ts Salt
1/2 c Unsalted butter; softened
1/2 ts Baking soda
1 ts Ground ginger
2 3/4 c All-purpose flour
5 1/2 ts Black Pepper freshly ground
1 tb Finely grated peeled fresh

1. Into a bowl sift together flour, pepper, ground ginger, baking soda,  salt, cinnamon, cloves and nutmeg. In a small bowl stir together molasses  and coffee. In a bowl with an electric mixer at medium speed beat together  butter and brown sugar until light and creamy. With mixer at low speed beat  in gingerroot. Beat in flour mixture alternately with molasses mixture,  beginning and ending with flour mixture. Divide dough into thirds. Form  each third into a ball and flatten to form disks. Chill disks, wrapped  separately in plastic wrap, at least 4 hours and up to 3 days.    2. Preheat oven to 350 degrees F and line 2 large baking sheets with  parchment paper.    3. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled)  and with heel of hand smear each piece once in a forward motion. Gather  pieces together and give dough a few smears to bring together. Repeat  procedure with remaining 2 disks .    4. On a lightly floured work surface roll out one third of dough into a  22-by-8-inch rectangle (about 1/8 inch thick), making sure dough is not  stinking to surface (use a pastry scraper to lift dough; sprinkle surface  with additional flour if sticking). With a 2-inch gingerbread man cutter or  3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to  baking sheets and arranging about 1/2 inch apart.    5. Bake cookies in batches in lower third of oven 6 to 8 minutes, or until  crisp (do not let cookies get too dark). With spatula transfer cookies to  racks to cool. Make more cookies with scraps and remaining two thirds of  dough in same manner. Cookies keep, in airtight containers at room  temperature, 1 week.    Makes about 120 cookies.    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    Busted by Barb on 2/21/98    NOTES : Gourmet magazines Sara Moulton brought in these awesome holiday  cookies.    Recipe by: Gourmet magazine    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,  1998

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Nutrition

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Serving Size: 1 Serving (589g)
Recipe Makes: 1 Servings

Calories: 2017
Calories from Fat: 38 (2%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 5075.7mg		175 %
Potassium 2433.8mg		64 %
Total Carbohydrate 460.9g		136 %
	Dietary Fiber 14.4g	58 %
	Sugars, other 446.5g
Protein 36g		51 %
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Calories per serving: 2017

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