Tuesday, July 24, 2012
When I attend book clubs or other literary events I like to bring something as a token of appreciation for those who have taken their time to buy and read my book. Usually I show up with a pound cake but other times I bring these wonderful very spicy gingerbread cookies based on a Martha Steward recipe.
They are rabbit shaped because the theme of The Velveteen Rabbit, how to we must accept ourselves as worthy of being loved and how we become real though loving relationships, runs through out my novel Act of Grace. Grace's basket name or nickname is Rabbit for a variety of reasons that are revealed though out the novel. Below is the recipe incase you are to far away for me to make a visit. Have fun making and eating them.
Spicy Gingerbread Cookies
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1-1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
2 large eggs slightly beaten
1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda and baking powder set aside.
In an eclectic mixer fitted with a paddle attachment beat together butter and sugar until light and fluffy. Mix in spices and salt then eggs and molasses.
Add flour mixture; combine on low speed. Divide in thirds; wrap each in plastic wrap. Chill for about 1 hour.
Preheat oven to 350 F. Roll dough ¼ inch between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Icing.