Gourmet Ginger Snaps
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Tablespoon|
|Grated lemon peel||2 Tablespoon|
|Baking soda||1 1⁄2 Tablespoon|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached white flour||3 Cup (48 tbs) (Or More)|
In a large mixing bowl, combine first 6 ingredients and mix well. Whip cream until almost stiff. Add to molasses mixture and beat 10 minutes by hand or 4 minutes with electric mixer.
Add all the whole wheat flour and 2 cups of the white flour and blend thoroughly, using a heavy beater or wooden spoon. Gradually add 1 to 2 more cups of white flour until the dough is smooth enough to handle but still soft and pliable.
Wrap in waxed paper or plastic wrap and refrigerate several hours or overnight.
Let dough soften slightly at room temperature, if needed. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes.
Bake cookies on greased cookie sheets at 275° F. for 12 minutes or longer, until evenly browned. The longer they bake, the more "snap" the cookies will have. Remove to wire racks and let cool.
If desired, frost with Cookie Frosting and/or add special touches using Decorative Cookie Icing.