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White Island Gingersnaps


submitted by willandleah on Jul-23-07
average rating: 4.0 (from 1 votes)
(this recipe is good for a snack/dessert)
(this recipe is suitable for vegetarians)
(this recipe is good for children)
servings: varied

Last August, our friends Marshall and Flemming (parents of Lucy's pal Soren) invited us to Marshall's parents' cottage for lunch.  The house sits on the edge of a little island off the coast of Maine (one of only two houses on the entire island) with soaring ceilings in the living room, tons of books, and one of the nicest kitchens I've been in, on an island or otherwise.  They gave us a lovely lunch that concluded with these cookies, made by Soren and his grandmother that morning.  Marshall says the recipe came from a restaurant her sister worked at years ago, and they've been tinkering with it ever since. 

1/4 - 3/4 cup canola oil (see note below)
1/4 cup molasses
1 egg
1 cup white sugar (plus a bit more for rolling)
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon

Note: Marshall says the original recipe called for 3/4 cup of oil, but they have been steadily reducing it, and her mother (who is very health-conscious) recommends the 1/4 cup version.  I usually split the difference and go with 1/2 cup (and still pat myself on the back because it's "good" fat, not butter). 

Sift together dry ingredients.  Beat egg and add oil and molasses; beat again.  Make a well in the centre of the dry ingredients, add wets, and mix to combine.  Marshall didn't mention this, so I feel I must: the batter will be slightly odd for cookie dough, rather dry, especially if you use a lesser quantity of oil.  Just believe that it will work, and it somehow does.  Roll walnut-sized balls of dough in sugar and place on an ungreased cookie sheet.  Bake at 375F for 8-9 minutes.  The cookies will emerge all crackled and lovely, and you should let them cool slightly on the sheet pan before removing them to a cooling rack.


steveandsarah, Dec-16-07 00:47:26:
rating:
These are delicious. I was glad you had warned me about the consistency, but even with the warning I was sure I had messed up the recipe (or accidentally made the low fat one) since the dough was so dry and crumbly! However, as you said, they turned out fine. Mine didn't spread much, and so with the second batch, I squished the balls down a bit, which made them look more ginger-snap like, I think (less golf ball like). I used the medium amount of oil, but might use more next time just to make the dough a bit easier to handle.

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