Ice-Capped Gingersnaps

Ice-Capped Gingersnaps



1/2 lb (2 sticks) unsalted butter, softened

1 1/2 cups dark brown sugar

2 eggs

1/2 dark molasses

2 tsp apple cider vinegar

4 cups all-purpose flour

4 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Frosting (recipe follows)



Preheat oven to 350-F. Butter two cookie sheets.



Beat butter until creamy. Add brown sugar and eggs and beat until well combined, then add molasses and vinegar and beat thoroughly. Sift together all the dry ingredients and add gradually to the butter mixture. Using a 1 1/2-tablespoon scoop, space cookies out 2-inches apart on sheets. Bake 10 to 12 minutes, until cookies have puffed and flattened and appear slightly dry. Allow to cool on sheet 1 minutes, then transfer to racks and allow to cool completely.



Frosting:



1 1/2 cups confectioners' sugar

2 Tbsp whipping cream

2 Tbsp milk

1/4 tsp vanilla extract



In a shallow bowl, mix all ingredients well with a whisk. Holding the cooled cookies upside down by the edges, dip the tops into the icing. Allow to cool, icing side up, on racks until the icing hardens. Store between layers of wax paper in an airtight container.



Makes 5 dozen cookies.



From "Tough Cookie" by Diane Mott Davidson

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51077-ice-capped-gingersnaps.html