To make 48 cookies1 1/4 cups pecans
14 Tbs. (1 3/4 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 extra-large egg
1/2 cup dark molasses
2 1/2 cups all-purpose flour
2 1/2 Tsp. baking soda
1 1/2 Tbs. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1/4 cup minced crystallized ginger
Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 8 to 10 minutes. Remove from the oven, let cool, chop coarsely and set aside. In a bowl mix together the flour, baking soda, ground ginger, cinnamon, salt and white pepper.
In another bowl, using an electric mixer, beat together the butter with the sugar until creamy, about 5 minutes. Add the egg and beat for 5 minutes. Add the molasses and continue beating to combine. Add the flour mixture to the butter mixture and beat until well mixed, 2 to 3 minutes. Stir in the crystallized ginger and nuts until evenly distributed.
Lightly flour a work surface. Divide the dough into 2 equal portions. Form each portion into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until chilled, at least 4 hours .
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut each log into slices 1/8 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart. Bake until golden, 8 to 10 minutes. Remove from the oven, transfer to a rack and let cool.
(*) With Williams Sonoma´s recipe.
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