½ cup
margarine
½ cup
peanut
butter
1¼
cups flour
¾
cup sugar
1 egg
½ teaspoon
baking soda
½ teaspoon
baking powder
½ 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
1
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.
|
