Chatelaine's Crisp Gingerbread with Pecans
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| 2 cups | flour |
| 1 T | ground Ginger |
| 1 1/2 tsp | cinnamon |
| 1/2 tsp | allspice |
| 1/2 tsp | salt |
| 1/2 tsp | baking soda |
| 1/2 cup | unsalted butter, room temp |
| 1/2 cup | brown sugar |
| 1/2 cup | fancy molasses |
48 perfectly shaped pecan halves
Using fork, mix flour with spices and soda.
In a medium bowl, beat butter with sugar at least 2 mins..
On low, gradually beat in flour and continue beating just until dough comes together.
Form in 3 balls. Flatten into discs.
Wrap each in plastic and chill at least 30 mins. Or up to 5 days.
Can freeze up to 1 month.
To bake:
Preheat oven to 350•
Let dough sit at room temp 10-15 mins..
Place between 2 sheets of wax and roll to 1/4". Cut using floured cutter.
Place 1" apart on lightly oiled sheet.
Press 1/2 pecan on each.
Bake 7-10 mins.
Store in a cool place up to 1 wk or freeze up to 1 month.
Recipe uploaded with Shop'NCook for iPhone.
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