PIPARKAKUT (GINGERSNAP)

PIPARKAKUT (GINGERSNAP) image

Yield 84 cookies

Number Of Ingredients 16

9 tbsp unsalted butter
½ cup plus 2 tbsp granulated sugar
¼ cup plus 2 tbsp molasses
½ tsp ground cinnamon
½ tsp ground cloves
¾ tsp ground cardamom, freshly ground
1½ tsp ground ginger
¼ tsp finely ground pepper
1 tsp finely grated orange zest
1 egg
⅛ tsp salt
1 tsp baking soda
2¾ cups all purpose flour, plus more for dusting
Butter or cooking oil for greasing cookie sheets
1 egg white
Raw sugar for decorating

Steps:

Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4-5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes. Add the egg, salt and baking soda and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours. Heat oven to 350°F. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16 and 1/8 inch thick. Sprinkle flour on work surface as needed to prevent sticking. Cut into shapes with cookie cutters. Arrange about ½ inch apart on a greased cookie sheet. Beat egg white with ¼ cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool one minutes before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.