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SUGAR & STILETTOS RECIPES
Ingredients: 2 cups unbleached all-purpose flour IN A MEDIUM BOWL, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. WHISK well. ADD the chocolate chips and crystallized ginger, and whisk to blend. Set aside. IN A LARGE BOWL – preferably a stand mixer – BEAT the butter and shortening briefly to soften them. ADD the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. ADD the egg and the molasses, and beat to blend well, scraping down the sides as needed. ADD the flour mixture in two doses, beating briefly after each until the flour is just absorbed. DO NOT OVERMIX. USE A RUBBER SPATULA to give the dough a final stir if necessary; it will be quite firm and stiff. COVER the bowl, and refrigerate for 1-2 hours. PREHEAT THE OVEN to 350F degrees. LINE 2 baking sheets with parchment paper or silicone liners. POUR the demerara sugar into a small bowl. Using damp hands, pinch off blobs (Molly’s highly technical term!) of dough and roll them into 1 ¼ to 1 ½ inch balls. ROLL each ball in the sugar to coat. PLACE them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. About 8 balls per sheet seem to work well. BAKE the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. COOL on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner. WHEN the baking sheets (and silicone liners, if using) are cool, repeat with more dough. MAKES about 40 cookies.
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