Recipe: Melissa Clark's Gingerbread Frogs
Friday, December 20, 2013
Time: 30 minutes, plus chilling time
4 cups all purpose flour, plus additional for dusting
1/4 cup finely ground nuts, such as almonds or hazelnuts
1 tablespoon ground ginger
1 1/4 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1 cup (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
2/3 cup molasses
1 large egg
2 teaspoon vanilla extract
3/4 teaspoon freshly grated orange zest
1/2 teaspoon finely grated ginger
1. In a medium bowl, combine the flour, ground nuts, ground ginger, cinnamon, baking soda, salt, nutmeg, cloves, pepper, and cardamom.
2. In the bowl of an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl and add the molasses, egg, vanilla, orange zest, and fresh ginger. Mix until thoroughly combined, about 2 minutes. Add the flour mixture and mix on a slow speed until incorporated.
3. Wrap the dough in plastic and chill in the refrigerator for 1 hour or up to overnight.
4. When ready to bake, preheat the oven to 350° F and line 2 rimmed baking sheets with parchment. Place the dough on a lightly floured surface and roll out 1/4-inch thick. Dipping the cutter in four as needed, cut out the cookies and transfer to the prepared baking sheets. Re-roll out the scraps of dough and cut more cookies. Bake until the cookies are firm and the edges are golden, about 15 minutes. Transfer the cookies to a wire rack to cool.
Makes about 6 dozen cookies