Thursday, December 15, 2011

Thank heavens for Norwegian dairy farmers

Norwegians may be debating the cause of their national butter shortage (yesterday on NPR I heard it blamed on miscalculated over-exporting to the US), but no-one is arguing that you can just substitute margarine.  Because you can't.

Ginger Snaps

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 cup molasses
2 1/2 cups flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
Sugar for rolling

Cream butter and sugar well.  Beat in egg.  Mix in molasses. 

Stir flour, baking soda, ginger, cinnamon and salt together and add to above mixture.  Mix well.  Shape into 1 inch balls.  Roll balls in sugar and place on baking sheet.  Bake in oven preheated to 350 F for 10-12 minutes.  Makes 6 dozen.
(from Jean Pare's Company's Coming: Cookies)

You also can't just eat one of these things.  The Man of the House calls them Ginger Crack because of their addictive qualities.  One secret to good cookies, besides the butter:  high quality ginger (and cinnamon, but mostly the ginger).  Someday I'm going to get around to trying to make these with fresh grated ginger.

And for an extra fancy touch, dip half in melted white chocolate, place on waxed paper, and chill to set.
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