Gingerbread Thicks

Over the holidays I barely had time to breathe, let alone bake and share my love for food.  Very upsetting.  Regardless, I was able to make the dough for my favorite Gingerbread Thins, which I traditionally make every year.  But that was it.  Dough only - and it went in the freezer for later use.  Relatives brought so many treats, there was no need for me to take it out.  However, tis a shame to keep it frozen for so long.  Today seemed like an excellent chilly day to bring the spicy cookies back to life in my oven.

This time I decided to go with a thicker cookie for the neighbor down the road.  Usually I make them paper thin, light and crisp.  Either way they come out light and delicate with flavor.  Never overpowering with one ingredient.  The perfect accompaniment to a warm cup of tea on this 20 degree day in New England.

Spiced Gingerbread Thins (or Thicks)

1 2/3 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp ground cloves

dash of nutmeg

1/2 tsp white pepper

1/2 tsp dry mustard powder

6 Tbsp unsalted butter, at room temperature

3/4 cup sugar

1/4 cup molasses

1 large egg yolk

Cook at 350 Degrees for about 10 minutes.  Until golden, crisp & light.

Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together.  In a separate bowl, beat butter and sugar together with mixer until just combined and fluffy. Beat in molasses and egg yolk. Gradually add the dry ingredients and mix on low speed until dough is just combined and still crumbly.  Bring together with a spatula.  Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Roll out with a rolling pin until dough is desired thickness (I do it as thin as possible typically).  Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.  Cut dough using a small round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake!  Great for tea and coffee in the afternoon with friends!