And would you share the recipe please?
My favorite cookies are....
Gingersnaps!
2 sticks (1/2 lb) unsalted butter
1 1/2 cups (10 1/2 oz) granulated sugar
2 eggs
1/2 t vanilla
1/3 cup light molasses
3 3/4 cups (20 oz) all-purpose flour
1 T baking soda
1 1/2 t baking powder
1/2 t salt
2 t cinnamon
1 T ginger
Sift flour, baking powder, baking soda, salt and spices. Cut butter into small (2") pieces. Put butter into your mixer bowl. Add sugar and cream together (mix on medium-high speed) until light and fluffy (about four minutes). Add eggs, one at a time, and mix briefly between each addition. Add vanilla. Scrape down sides of bowl with a rubber spatula. Drizzle in molasses and mix well. Scrape sides again. In four additions, mix in dry ingredients, mixing well at each addition. When dough is evenly mixed, put mixing bowl in refrigerator, covered with plastic wrap, approximately one hour or until well chilled. Take dough out of bowl and divide into two pieces (each will weigh approximately 1 1/4 pounds). Roll each into an 8" log and wrap in plastic wrap. At this point, you can freeze your dough or slice and bake as many as you wish following these instructions.
BAKING INSTRUCTIONS:
Keep dough frozen until ready to bake. Preheat oven to 350° . Let dough stand 5-10 minutes at room temperature, until just soft enough to slice. Slice cookies a scant 1/4" thick and place 1" apart on ungreased cookie sheets. Sprinkle each cookie lightly with granulated sugar. Bake for 10 minutes, until cookies have puffed and fallen and tops have cracked. Cool on wire racks.
Store baked cookies in airtight containers or in the freezer. Unused dough can be refrozen for later use. Yields 30-35 cookies per roll.