Ginger Cemetery Cookies

 

This recipe, from Baking in the American South that I reviewed here, seemed appropriate for the month of October because of the name. But, in truth, there is nothing scary about these cookies at all. The recipe was submitted for inclusion in a 2004 publication, Food to Die For, a fundraising cookbook to aid restoration efforts of the 26-acre Old City Cemetery in Lynchburg, Virginia. The cemetery, now a landmark, is the resting place for Civil War soldiers from over 14 states. The cookies were served at so many cemetery fundraisers, hence the name.Ginger Cemetery Cookies

 12 T. (1 1/2 sticks) unsalted butter, room temperature

1 c. granulated sugar, plus ¼ c. for rolling

1 large egg

¼ c. molasses

2 c. all-purpose flour

2 t. baking soda

1 t. ground cinnamon

1 t. ground cloves

½ t. ground ginger

½ t. kosher salt

 Place the butter and the 1 cup sugar in a large bowl and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and molasses and beat until just combined, 30 seconds. Scrape down the bowl and set aside.

 Sift together the flour, baking soda, cinnamon, cloves, ginger, and salt in a medium bowl. Add half of the flour mixture to the butter and sugar mixture, beating on low speed until just combined. Add the remaining flour mixture and beat until just combined. Scrape down the sides of the bowl and stir until smooth. Cover the bowl with plastic wrap and chill for at least 3 hours or preferably overnight.

 When you are ready to bake, heat the oven to 325ºF, with a rack in the middle. Put the 1/4 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll in the sugar. Place 2 to 3 inches apart on 12-by-17-inch ungreased baking sheets and flatten to 1/4-inch thickness with the bottom of a glass.*

Bake, one pan at a time, until firm and crisp, 10 to 14 minutes. Immediately remove from the pan to cool on a wire rack. Repeat with the remaining dough, cooling the pan between batches. Let the cookies cool to room temperature, 15 minutes, before serving. Store in an airtight container for up to 2 weeks.

*I didn’t find that it was at all necessary to add the final step of flattening with a glass. As you can see from my results, they flattened out just fine. Why go to the extra trouble?

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