Description
Food and wine magazine got the recipe for these crisp, spicy cookies from pastry chef elissa narrow. The cookies can be stored in an airtight container for up to 3 days.
Ingredients
- All-purpose Flour
- Baking Soda
- Ground Ginger
- Cinnamon
- Salt
- Ground Allspice
- Fresh Ground White Pepper
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Egg
- Honey
- Turbinado Sugar
Instructions
- In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper
- In a large bowl, using an electric mixer, beat the butter until creamy
- Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes
- Beat in the egg and honey
- Beat in the dry ingredients at low speed until combined
- Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes
- Preheat the oven to 350
- Line 3 baking sheets with parchment paper
- Spread the turbinado sugar on a plate
- Roll the dough into 1-inch balls and roll generously in the turbinado sugar
- Transfer to the baking sheets, about 1 1 / 2 inches apart
- Using a flat-bottomed glass, press each cookie to a 1 1 / 2-inch round
- Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked
- Cool the baking sheets on wire racks