We flew to California and our first stop was a visit to Bake Sale Betty's! I've told friends her establishment reminds me of The Soup Nazi only friendly! Customers line up outside the bakery hoping their favorite cookie (molasses) is still there....
Ginger Spice Cookies (makes about two dozen)
from Bon Appétit, March 2000
- 2 cups flour
- 2 and 1/2 teaspoons ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup candied ginger, coarsely chopped
- 1 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup vegetable shortening (or more butter)
- 1 egg
- 1/4 cup molasses
- Additional sugar (about 1/4 cup) for rolling dough
Mix the flour, ginger, cinnamon, cloves, baking soda, and salt together in a medium sized bowl. With an electric mixer, cream the butter and shortening, then add the sugar and beat until fluffy. Blend in the egg and molasses. Add the flour mixture in two parts, beating until combined, then stir in the candied ginger. Refrigerate the dough for at least an hour (preferably more).
Roll the balls in the sugar to coat them and place on the baking sheets, about 2 inches apart. Bake for 12 minutes or until the surfaces of the cookies have cracked. Let them cool for a couple of minutes on the baking sheets before transferring to cooling racks.
(A close facsimile I'm told)