{"id":266,"date":"2004-02-08T14:45:18","date_gmt":"2004-02-08T19:45:18","guid":{"rendered":"http:\/\/linode.siwko.org\/wordpress\/?p=266"},"modified":"2004-02-08T14:45:18","modified_gmt":"2004-02-08T19:45:18","slug":"double-gingersnaps","status":"publish","type":"post","link":"https:\/\/www.siwko.org\/wordpress\/?p=266","title":{"rendered":"Double Gingersnaps"},"content":{"rendered":"<p><P>This recipe has been modified to use less highly processed and organic ingredients.&nbsp; I get about 100 cookies out of it, but you can make a half batch.<\/P><br \/>\n<P>Heat the oven to 350 degrees Fahrenheit.<\/P><br \/>\n<P>In a mixer cream butter and sugar then add eggs and molasses.<\/P><br \/>\n<UL><br \/>\n<LI>1 1\/2 cups butter (organic sweet cream)<br \/>\n<LI>2 cups <A href=\"http:\/\/www.rapunzel.com\/products\/rapunzel\/rapunzel_baking_rapadura.html\">Rapadura<\/A><br \/>\n<LI>2 eggs (organic free roaming brown large grade A)<br \/>\n<LI>1\/2 cup molasses (unsulphered blackstrap)<\/LI><\/UL><br \/>\n<P>I find that putting the eggs in the cup measure and pouring in the molasses helps get all the molasses out of the measure and into the mixer.&nbsp; Melted butter works very well with the whole wheat flour.<\/P><br \/>\n<UL><br \/>\n<LI>4 cups whole wheat flour (organic)<br \/>\n<LI>2 tsps baking soda<br \/>\n<LI>2 tsps cinnamon<br \/>\n<LI>1 tsp white pepper<br \/>\n<LI>4 tsps ground ginger<\/LI><\/UL><br \/>\n<P>I measure the flour on the light side with a one cup measuring cup to get a wetter dough for a thinner cookie.<\/P><br \/>\n<P>Mix these up in a separate bowl then scoop the mixture into the mixer with the rest of the ingredients.<\/P><br \/>\n<P>The dough at this point will be wet and hard to handle.&nbsp; You can refrigerate it now to get a harder dough.&nbsp; You&#8217;ll get thicker cookies.<\/P><br \/>\n<P>If you use the dough right away, the rolling sugar will stick to your hands and make the rolling easier once you get going.<\/P><br \/>\n<P>Put some <A href=\"http:\/\/www.rapunzel.com\/products\/rapunzel\/rapunzel_baking_rapadura.html\">Rapadura<\/A>&nbsp;in a flat bowl or plate.&nbsp; For each cookie roll a piece of&nbsp; dough into a ball and sprinkle with sugar until the whole ball is coated.&nbsp; Fill up a cookie sheet and<\/P><br \/>\n<UL><br \/>\n<LI>bake at 350 degrees for 13 minutes<\/LI><\/UL><br \/>\n<P>Take them out sooner for a softer cookie.&nbsp; 13 minutes should give a crispy ginger snap once the cookies have cooled.&nbsp; They&#8217;ll come out a bit soft.&nbsp; It&#8217;s hard to tell by color with these as they&#8217;re made with molasses and brown flour.<\/P><br \/>\n<P>I leave them on the cookie sheet for about 2 minutes then I transfer them to a cooling rack.&nbsp; I find that alternating two cookie sheets I can make all 100 cookies in about 2 hours (including mixing).<\/P><br \/>\n<P>&nbsp;<\/P><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe has been modified to use less highly processed and organic ingredients.&nbsp; I get about 100 cookies out of it, but you can make a half batch. Heat the oven to 350 degrees Fahrenheit. In a mixer cream butter and sugar then add eggs and molasses. 1 1\/2 cups butter (organic sweet cream) 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8],"tags":[],"class_list":["post-266","post","type-post","status-publish","format-standard","hentry","category-food","category-roller"],"_links":{"self":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/266"}],"collection":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=266"}],"version-history":[{"count":0,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/266\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}