Crisp gingerbread with pecans

Thin, crispy and spicy - this is one sophisticated gingerbread cookie

By Bonnie Schiedel

Preparation time 20 minutes
Refrigeration rime 30 minutes
Baking time 7 minutes
Makes 48 cookies

Ingredients:

2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) ground ginger
11/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) each allspice, salt and baking soda
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) fancy molasses
48 perfectly shaped pecan halves

Directions:

1. In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 min. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.

2. Form into 3 balls, then flatten each into a disc. Wrap each in plastic wrap and refrigerate until cold, at least 30 min or up to 5 days. Or overwrap with foil and freeze up to 1 month.

3. To bake, remove dough from refrigerator. Let stand at room temperature just until dough is soft enough to easily roll out, from 10 to 15 min. Then preheat oven to 350°F (180°C). Lightly spray or oil a baking sheet. Place a disc between 2 sheets of waxed paper. Roll out until no thicker than 1/4 in. (0.5 cm). Cut out using a floured 11/2-in. (3.5-cm) square cookie cutter. Place on prepared baking sheet at least 1 in. (2.5 cm) apart. Gently press a pecan half into the centre of each.

4. Bake in centre of preheated 350°F (180°C) oven until the cookie edges begin to brown slightly, from 7 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.

First published in Chatelaine.com's December 2008 issue.