Industrial Strength Triple Ginger Snaps

• 2 c. all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 Tbl. ground ginger
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly ground black
• peppercorns (such
• as Wynad)
• 1/4 tsp. salt
• 6 Tbl. unsalted butter (3/4
• stick)softened
• 3/4 c. raw sugar
• 1 large egg
• 1/4 c. dark molasses
• 1 tsp. fresh lemon juice
• 1/4 tsp. finely grated orange
• zest
• 1 tsp. fresh ginger
• 1/2 c. crystallized ginger,
• chopped

1. Have all ingredients at room temperature.
2. Put rack in upper third of oven and preheat oven to 350 degrees. Grease cookie sheets.
3. Whisk together first 8 ingredients in medium bowl and set aside.
4. In another large bowl, cream butter and sugar until fluffy. Add egg, molasses, lemon juice, zest, and fresh ginger and beat until well blended. Stir in flour mixture and crystallized ginger.
5. Pull off pieces of dough and roll into generous 1-inch balls. Place on cookie sheet, 1-1/2 inches apart, and pat to flatten slightly.
6. Bake for 9 - 11 mins. until just firm when pressed gently and until lightly browned (hard to tell with brown dough, I realize). Halfway through baking time, turn cookie sheet (to compensate for uneven ovens)and bake only one sheet at a time. When done, pull sheet out of the oven and put onto rack until cookies cool slightly so that they're firm enough to transfer to cooling rack.

flour, baking powder, baking soda, tbl, ground cinnamon, ground cloves, freshly ground black, salt, tbl, sugar, egg, dark molasses, lemon juice, orange, zest, fresh ginger, ginger

Taken from www.epicurious.com/recipes/member/views/industrial-strength-triple-ginger-snaps-50098046 (may not work)