Page 55 - Classic Cookies with Modern Twists

¼ teaspoon freshly gr ound black pepper
¾ cup (1½ sticks) unsalted butter, room temperature

1 cup ligh tly packed ligh t brown sugar
¼ cup molasses

1 egg

1 tablespoon fresh gin ge r juice (see note)
½ cup turbinado suga r

1. In a medium bowl, whisk together the our, baking soda,
ginger, cinnamon, nutmeg, salt, cloves, and pepper. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter
and sugar on medium speed until smooth, 1½ to 2 minutes.

Scrape the bowl with a r ubber spatula. Add the molasses and
egg and mix until blended, about 30 seconds. Add the ginger
juice and mix. Scrape the bowl again. Add the dr y ingredients on

low speed, mixing until blended. Wrap the dough in plastic w rap
and chill for at least 3 hours, preferably overnight.

3. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. P ut the turbinado sugar in a wide, shallow

bowl. Using your hands or a 1-ounce scoop, form 1-inch balls of
dough. Roll the balls in the sugar and place them on the baking
sheets, 2 inches apart. Bake for 10 to 12 minutes, rot ating the
sheets half way through, or until the cookie edges have set and

the centers are still soft. Move the baking sheets from the oven
(leaving the cookies on the sheets) to a wire rack to cool
completely.

WITH A TWIST