To Do: Thursday 11.6.08
-Scowl at 6:30 am alarm clock.
-Randomly hit night stand in search of snooze button.
-Search the bed for warmth, find it, snuggle hardcore.
-Force self out of bed. Write. Seriously. Write something.
-Um…. snuggle more. It’s not a crime.
-Dress. Aroma Cafe. Tea. Breakfast. Dreamy.
-Write, seriously, you have to write.
-Jump on the bed.
-Make Sugar Crusted Ginger Cookies- eat a great deal of the dough.
-Watch Foodproof videos.
-Snuggle more. For your health.
-Think about showering.
-Discuss cheese. Make cheese look pretty.
-Bourbon. Drink some.
-Bed. Snuggle. Prepare to scowl at forthcoming early alarm clock.
Sugar Crusted Ginger Chewies
from Big Fat Cookies by Elinor Klivans
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
about 1/2 cup turbinado sugar (Sugar in the Raw)
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift the flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.
Spread the turbinado sugar into a small bowl. Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.