Monday, April 4, 2011
Gingersnaps (AB version)
I've always had success with Alton Brown recipes and when I saw his recipe for gingersnaps, I was intrigued. His recipe calls for three forms of ginger: ground, candied and fresh grated. I knew these cookies would have flavor, but would I like them? Another reason I was hesitant to make these at first was because they call for molasses and hubby does not like molasses. On Saturday though, I asked him if he would like me to substitute honey for the molasses, but he said 'no, its ok, go ahead and make them with molasses'. (He likes the gingerbread men I make at Christmas and they do have molasses in them)
I had also considered making Nick Malgieri's Three-Way Gingersnaps from The Modern Baker, but Alton's recipe was way more interesting spice wise. AB's recipe calls for ground cardamom and ground cloves as well as the ground ginger. For the ground cardamom I used:
The verdict, after Saturday's baking, was that these little gems are exceptionally good. I don't know this for certain, but I would bet that the cookies I made do not even compare with ones you buy in a box, not even the ones I've heard they sell at Trader Joe's. However, I will be trying Nick Malgieri's recipe in the near future just to see how they compare. If you would like to give AB's recipe a try it can be found here.
Thank you for visiting my blog and feel free to leave a comment and/or let me know if you have a favorite gingersnap recipe!