Wednesday, December 19, 2012

Recipe: Spicy Chocolate Ginger Guys

Baking gadgets just keep getting better and better.  Last week I was at World Market and discovered a cookie cutter designed to make a cookie that hangs off a cup.  Clever right?  Well for $1.29, I couldn't pass it up.   Of course, I had to test it out right away to make sure it actually worked.  It had nothing to do with eating lots and lots of cookies.

And it just so happened that I also had a new recipe to test out, Spicy Chocolate Ginger Guys.  It was sent to me by Andrews McMeel Publishing to promote one of their newest cook books, The Daily Cookie by Anna Ginsberg.  I liked the recipe so much, I asked Andrews McMeel Publishing if I could share the recipe with all of you and they were kind to say yes. Recipe below.

Spicy Chocolate Ginger Guys
The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life

1 teaspoon baking soda
1/4 cup hot coffee
8 tablespoons (4 ounces) unsalted butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 cup mild molasses
1 teaspoon vanilla extract
1/2 cup unsweetened natural cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3 3/4 cupps all -purpose flour

1.  Preheat the oven to 350 F and place a rack in the center.  Line two baking sheets with nonstick foil or parchment paper. 

2.  Dissolve the baking soda in the coffee and set aside.

3.  In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar on medium speed until creamy.  Beat in the salt, egg, molasses, and vanilla.  Add the cocoa powder, ginger, cinnamon, cloves, and nutmeg and stir until mixed.  By hand or using the lowest speed of the mixer, stir in the flour alternately with the coffee mixture.

4.  Roll out the dough about 3/8 inch thick on a floured surface.  Cut out gingerbread men and arrange them 2 inches apart on the prepared baking sheets.  Bake for 8 to 10 minutes, or until the guys appear set.  Transfer to a wire rack and let cool completely. 

* I refrigerated the cookie dough before I made it.  The recipe does not state to do this but my dough was a little soft.  It's possible I mixed it a little too long. 

This cookie is slightly sweet, as you might have guessed since it only calls for 1/2 cup of sugar.  This cookie would be perfect for a Christmas tea.  It also goes well with eggnog (pictured above).


Christy said...

looks festive! can't wait to try it!

Anita said...

I sure love that cookie design, what a great idea!
Cheers, Anita.

Nona shivangi said...


Joy said...

Yummmy! What a great book title... the cookies look so cute :)

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