Gingersnap Cookies
3 C. all-purpose flour
1/2 t. baking soda
1/4 t. baking powder
3/4 t. salt
2 t. ground ginger
2 t. cinnamon
3/4 t. cloves
1/2 t. black pepper
1/2 C. butter, softened
1/2 C. packed brown sugar
2 eggs
1/2 C. unsulfured molasses
Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon,
cloves, and black pepper; set aside. In a large bowl, or stand mixer with the
paddle attachment, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time then stir in the molasses. Gradually mix in the
sifted ingredients. Divide the dough into thirds and wrap in plastic wrap.
Refrigerate for at least one hour.
Preheat oven to 350°F. On a lightly floured surface, roll the dough out to 1/8
inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1
1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not
dark. Remove to wire racks to cool completely.
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Marbled Sweet Potato Cheesecake
Crust:
1 1/2 C. gingersnap cookie crumbs
1/2 C. finely chopped pecans
1/3 C. unsalted butter, melted
1/2 t. ground nutmeg
Filling:
1 16 oz. can sweet potatoes, well drained
2 8 oz. packages cream cheese, room temperature
3/4 C. sugar
1 t. vanilla extract
3 large eggs
3/4 t. ground cinnamon
1/4 t. ground allspice
For Crust: Preheat oven to 350°F. Mix crumbs, pecans and butter in medium bowl
until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9
inch diameter springform pan. Bake crust until set, about 8 minutes. Cool
completely in pan on rack. Maintain oven temperature.
For Filling: Puree sweet potatoes in processor. Measure 1 cup puree; reserve
remainder for another use.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add
eggs 1 at a time, beating well and scraping down sides of bowl after each
addition. Transfer 1 cup cream cheese filling to small bowl.
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling
in large bowl and mix until smooth. Pour half of sweet potato filling into
crust.
Drizzle with half of plain filling. Swirl knife through batters to create
marbled effect. Repeat layering with remaining sweet potato filling, then
remaining plain filling. Swirl batters with knife again.
Bake cake until filling is set, about 45 minutes. Cool.
Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using
small sharp knife, cut around cake and release pan sides. Cut into wedges and
serve cold.
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