Gingerbread Cookies Recipes

INGREDIENTS:

3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground clove
1 cup granulated sugar
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup dark molasses, such as Grandma’s Robust
1 large egg, at room temperature

Method:

1. Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.
2. Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
3. Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
4. Heat the oven to 350°F and arrange a rack in the middle. Place 1/2 of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.
5. Cut dough into 3-inch round cookies and transfer onto a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
6. Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove cookies from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.


Total: 1 hr 30 mins, plus time for the dough to chill
Active: 35 mins
Makes: 42 (3-inch) cookies

Fried Chickpeas with Sage Recipes

INGREDIENTS:

Olive and canola oil for frying
2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
40 to 50 medium fresh sage leaves

Method:

1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
2. Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
3. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
4. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
5. Toss together chickpeas and sage in a bowl and serve immediately.


Special equipment:
You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.

Total: 30 mins
Active: 20 mins
Makes: 6 to 8 servings