GingerSNAP!

I have so many [and by 'so many' I mean 3] new recipes to post! But now, a public service announcement: Rae has had her last day at the Bivouac. She is moving to China and will be dearly missed. After quizzing her about her favorite baked goods, I decided to make (and bring in to the Biv) some gingersnaps. I must say - using fresh ginger (instead of ground ginger) really made a difference in the SNAP that the cookie had. In fact, there was a man-hunt at the Biv to find the cookies when we thought they were lost! And if this doesn't sing the praise of my gingersnaps - I don't know what else does!

On a side note, please check out my cousin Audrey's blog, she is The Pastry Flower! She just started her food blog and I think you will enjoy checking out her stuff. ALSO, please check out Nicole's blog, Sloe Gin Fizz, she is both my friend and co-worker. I can't believe it took me so long to find out she had this amazing blog! Not only does she have fantastic recipes - she has an adorable Etsy shop!

PS: I might like to add that this is my first posted recipe with ginger in it....and I am The Ginger Cook!

Ingredients:

• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp fresh ginger
• 1 tsp freshly ground cloves
• Pinch of salt
• 1 cup packed light brown sugar
• 1/4 cup molasses
• 3/4 cup canola oil
• 1 large egg
• Sugar for rolling (I like evaporated cane juice or raw sugar)

Directions:

1. Peel ginger root and grate. Grind up with fresh whole cloves.
2. Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover bowl with plastic wrap and chill for 20 minutes.
3. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake for 9 minutes.
4. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.