Friday, September 19, 2008
Chez Panisse Gingersnaps Replay
I finally put my NEW Kitchen Aid to its first use this week by making the Chez Panisse Gingersnaps again. I must appreciate the fact of having a Kitchen Aid; I remember realizing in junior high that other people, families even, did not have a Kitchen Aid. This realization shocked me, since I'd so easily made chocolate chip cookies many times in my mother's Kitchen Aid. While I do make things now that necessitate a stand mixer far more than cookies, I still appreciate the wonderful ease of throwing cookie ingredients into the Kitchen Aid and having the batter made up quickly for me in my lovely mixer.
So, my very own Kitchen Aid was broken in with these gingersnaps, to predictably well-mixed results. This time I dipped each cookie in raw sugar on the top side to make it prettier, and it was great with a cup of tea. These are easy to throw together; just make a day ahead and stick the dough in the freezer, ready to bake whenever you're ready. If you prefer them soft, store them with pieces of bread so that they'll take the moisture from the bread; if not, store them airtight. Nothing like a spicy cookie to welcome the fall season!