RECIPES - DESSERTS & SNACKS

Charlotte's Ginger Snaps with Olive Oil

This recipe for ginger snaps replaces the butter with olive oil and saves a lot of calories too! Be sure that your spices, especially the nutmeg, are fresh - or better still, grate your nutmeg from a whole nut for the best flavor.

Directions

Preheat oven to 350°F. Place parchment or wax paper on a cookie sheet.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt then combine the mixture using your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, olive oil and molasses on medium speed for about 4-5 minutes. Turn the mixer to low speed, add the egg, and beat about a minute. Scrape the bowl with a rubber spatula and beat for another minute.

With the mixer still on low, slowly add the dry ingredients to the bowl. Switch to medium speed and mix for 2 minutes. Add the half and half and then the crystallized ginger and mix until combined.

Scoop the dough with a tablespoon or melon baller. With your hands, roll each cookie into a 1 1/2 inch ball and then flatten lightly with your fingers. Roll the dough in cane or granulated sugar and place each on the sheet pan.

Bake for about 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1-2 minutes then transfer to a wire rack to cool completely.

Prep time: 30 minutes. Cooking time: 13 minutes.

Makes: About 30 cookies

Ingredients

2 1/4 cups all purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup plus 1 teaspoon olive oil

2 teaspoons half and half

1/3 cup unsulfured molasses

1 extra large egg, room temperature

1 1/4 cups chopped crystallized ginger

Cane or granulated sugar, for rolling the cookies

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