Ginger Cookies
A couple of these cookies in the afternoon alongside some mint tea is all you need. From Super Natural Every Day by Heidi Swanson
½ cup margarine

½ cup peanut butter

¼ cups flour

cup sugar

1 egg

 teaspoon baking soda

 teaspoon baking powder

teaspoon vanilla

64 small pretzels

32 cinnamon red hot candies

½ cup  large-grain raw sugar or turbinado sugar

6 ounces  bittersweet chocolate (70 percent cacao)

2 cups spelt flour or whole wheat pastry flour

1 teaspoon baking soda

½ tablespoons ground ginger

½ teaspoon fine-grain sea salt

½ cup unsalted butter, cut into small cubes

¼ cup  unsulphured blackstrap molasses

⅔ cup finegrain natural cane sugar

2 tablespoons peeled and grated fresh ginger

1 large egg, well beaten

1 cup plump dried apricots, finely chopped

Put the large-grain sugar in a small bowl. Chop the chocolate into 1/8-inch pieces, more like shavings, really. In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Stir in the molasses, fine-grain sugar, and fresh ginger. The mixture should be warm, but not hot at this point. If it is hot to the touch let it cool a bit, then whisk in the egg. Pour this mixture over the flour mixture and add the apricots. Stir until barely combined. Stir in the chocolate. Chill for about 30 minutes, long enough to let the dough firm up a bit. 

Preheat the oven to 350°F with racks in the top and bottom third of the oven. Line two baking sheets with parchment paper.

Scoop out the dough in exact, level tablespoons. Then tear those pieces of dough in two and roll each piece into a ball. Grab a small handful of the large-grained sugar and roll each ball between your palms to heavily coat the outside with sugar. Place the cookies a few inches apart on the prepared baking sheets.

Bake the cookies, two sheets at a time, for 7 to 10 minutes, until cookies puff up, darken a bit, are fragrant, and crack. If you’re not sure, peek at the bottom of one of them; the bottom should be deeply golden.

Super Natural Every Day
Super Natural Every Day
by Heidi Swanson

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