Holiday baking starts today. In an obvious attempt to ruin my life and my happiness my doc has put me on a gluten-free trial. It's not going all that well (I'm a SMIDGE cranky), and for darn sure I'm not going to inflict this on anyone else. In fairness, though, quinoa pasta is actually pretty good. And my lifeline, since this Italian girl ain't no way giving up pasta.
So this year's baking (being given away, with some held out for Sweetie) is decadent. Dark chocolate, intense vanilla, creamy fillings, the works. Cookies are not health food.
These are seriously rich; I can't eat more than one or two (honest) at a time. As crisp, flat cookies they don't ship well (too fragile), so it's best to keep them at home. And easily accessible.
Brown Sugar Ginger Crisps
November, 1989 (Bon Apetit or Gourmet, can't tell from the ripped-out magazine page in my recipe binder)
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 large egg yolk
1 tsp anilla
1/2 cup finely chopped crystallized ginger (3 oz)
1/4 tsp ground ginger
Perheat oven to 350 degrees.
Sift together flour, bakng powder, and salt. Beat together butter and brown sugar in a large bowl until pale and fluffy, about 3 minutes.
Beat in yolk, vanilla, and gingers.
Add flour mixture and mx at low speed until just combined.
Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 o 15 minutes. Coool cookies on shets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.