GINGER SNAPPERS

By gaster16

Ingredients

• 2-1/2 cups all purpose flour
• 1 tablespoon plus 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 large egg at room temperature
• 1/4 cup unsulphured molasses
• 1 tablespoon freshly grated lemon peel
• 1/4 cup granulated sugar
• 21 whole unblanched almonds

Preparation

Step 1

Heat oven to 350 degrees.

Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda and salt in a small bowl. Beat butter and brown sugar in a medium bowl with electric mixer at medium high speed about 2 minutes until pale and fluffy, scraping bowl twice with a rubber spatula. Beat in egg, then molasses and lemon peel until bended. With mixer on low speed, add half the flour mixture, beating just until blended, then beat in remaining half.

Roll rounded tablespoonfuls of dough into 1-1/4" balls. Roll balls in granulated sugar and place 2 inches apart on prepared cookie sheets. Press a pecan in center of each. Bake 14 minutes or just until puffed and cookies look dry. Don't overbake or cookies will become hard. Carefully remove with a broad spatula to wire rack to cool. Makes 32.