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· 1 2/3 cups all-purpose flour
· 1/2 t. fine salt
· 1/2 t. baking powder
· 1/4 t. baking soda
· 1 t. ground cinnamon
· 3/4 t. ground ginger
· 1/4 t. ground cloves
· 1/2 t. finely ground white pepper
· 1/4 t. cayenne pepper
· 1/2 t. dry mustard powder
· 6 T. unsalted butter, at room temperature
· 3/4 c. sugar
· 1/4 c. molasses
· 1 large egg yolk
· Sanding Sugar
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper, cayenne and mustard together to mix well.
Beat the butter and sugar together until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly. May have to mix last bit by hand to combine, dough will be crumbly.
Lay out silpat mat or parchment paper and put about ¼ of the batter on top. Lightly press down and top with another sheet of parchment or saran. Using your hands, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of paper or saran and then replace it loosely as you roll out. Note: Do not add flour as you roll out.
Transfer rolled batter (and mat) to a flat baking sheet and freeze until firm and can easily be peeled away from the parchment paper, about 5 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 5 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper, liberally sprinkle with sanding sugar and bake at 325* until crisp and lightly, evenly colored, about 10 minutes.
· 1/2 t. fine salt
· 1/2 t. baking powder
· 1/4 t. baking soda
· 1 t. ground cinnamon
· 3/4 t. ground ginger
· 1/4 t. ground cloves
· 1/2 t. finely ground white pepper
· 1/4 t. cayenne pepper
· 1/2 t. dry mustard powder
· 6 T. unsalted butter, at room temperature
· 3/4 c. sugar
· 1/4 c. molasses
· 1 large egg yolk
· Sanding Sugar
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper, cayenne and mustard together to mix well.
Beat the butter and sugar together until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly. May have to mix last bit by hand to combine, dough will be crumbly.
Lay out silpat mat or parchment paper and put about ¼ of the batter on top. Lightly press down and top with another sheet of parchment or saran. Using your hands, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of paper or saran and then replace it loosely as you roll out. Note: Do not add flour as you roll out.
Transfer rolled batter (and mat) to a flat baking sheet and freeze until firm and can easily be peeled away from the parchment paper, about 5 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 5 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper, liberally sprinkle with sanding sugar and bake at 325* until crisp and lightly, evenly colored, about 10 minutes.
