It’s too hot for me, but if you can take the heat, add it! The cayenne pepper is definitely optional.I like bigger cookies, so I used the bigger scoop (much easier for me) and had a little more than half the yield. I use a Small Cookie Scoop to make the cookies.Transfer the cookies to a wire rack to cool, then eat! Transfer baked cookies to a wire rack to cool completely before serving. Remove the lower sheet of cookies from the oven and shift the upper sheet to the lower rack, and continue to bake until cookies begin to darken around the edges, 15-17 minutes. Continue to bake until cookies on the lower rack just begin to darken around the edges, 10 – 12 minutes longer. After 15 minutes, transfer the partially baked top sheet of cookies to the lower rack rotating the cookie sheet 180 degrees and placing the second sheet of dough balls on the upper rack. Place one cookie sheet on the upper-middle rack and bake for 15 minutes.Then place the dough ball on the cookie sheet (about 15 cookies per sheet). Take 2 teaspoons of the dough, roll it into about a 1-inch ball, and roll in the sugar. Place the granulated sugar in a shallow dish. Line 3 cookie sheets with Unbleached Parchment Paperor silicone mats like Silpat. Adjust the oven racks to upper-middle and lower-middle positions and heat to 300 degrees.Cover the dough with plastic wrap and refrigerate until firm, about 1 hour. Add in flour and stir until just combined. ![]() Whisk in brown sugar, molasses, and finely grated fresh ginger to butter mixture. Transfer melted butter to a large bowl and whisk in ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Lower heat to medium-low and cook until the butter starts to brown, about 2 – 4 minutes.
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