- 48
Ingredients
- 1 1/4 c pecans
- 3/4 c + 2 T unsalted butter, at room temp
- 1 1/4 c sugar, plus sugar for sprinkling
- 1 extra large egg
- 1/2 c dark molasses
- 2 1/2 c AP flour
- 2 1/2 tsp baking soda
- 1 1/2 T ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/4 c minced crystallized ginger
Preparation
Step 1
preheat oven to 350. spread the nuts on a baking sheet and toast until lightly browned and fragrant, 8-10 min. remove from the oven, let cool, an chop coarsely; set aside.
in a bowl, using an electric mixer fitted with a paddle attachment, beat together the butter and the 1 1/4 c sugar until creamy, about 5 min. add the egg and beat until fluffy, about 5 min. then add the molasses and beat to combine.
in another bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt, and white pepper. add the flour mixture to the butter mixture and beat until well mixed, 2-3 min. stir in the crystallized ginger and nuts until evenly distributed.
lightly flour a work surface. divide the dough into 2 equal portions. from each portion into a log about 1 1/2" in dia. wrap tightly in plastic wrap and freeze til chilled.
preheat oven to 325. line the bottoms of 2 baking sheets with parchment paper. using a sharp knife, cut each log into slices 1/8" thk. arrange the slices on the [prepared baking sheets, spacing them about 1" apart.
bake until golden, 8-10 min. remove from the oven, transfer to a rack, and sprinkle with sugar. let cool.