RECIPE OF THE MONTH - MARCH 2011

GUIDO | FOOD & RECIPES | RECIPE OF THE MONTH | ON TV | RESTAURANTS | BLOG | TWITTER | HOME

GINGER SNAP STACKERS
(Print this recipe)

1 stick plus 4 tablespoons unsalted butter, cut into 1⁄2” pieces
1⁄4 cup dark molasses, unsuphured
1 teaspoon vanilla
2 cups all purpose flour
1 1/4 cup sugar
1⁄4 cup finely chopped crystallized ginger
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
1⁄4 teaspoon nutmeg, freshly grated if possible
1⁄4 teaspoon cloves
1⁄4 teaspoon salt
1 egg
2 pints Vanilla ice cream
Wax Paper
Plastic wrap

In a small sauce pan, melt the butter, stir in the molasses and the vanilla, remove from heat, place in a large bowl and cool to room temperature.

Sift the flour, spices and 1 cup of the sugar, stir in the chopped crystallized ginger.

Lightly beat the egg and add to the cooled butter molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20-25 minutes.

Preheat the oven to 375 degrees Fahrenheit. Place the remaining 1⁄4 cup of sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll into a ball, then into the sugar. Repeat with the rest of the dough. Bake for 10-14 minutes (or until flat and just starting to dry out on the edges, in batches of 8 on a baking sheet lined with a silicone baking mat or aluminum foil. Remove to a cooling rack. This can be done ahead, cool and store tightly covered.

Cut the packaging from the ice cream pints and cut the ice cream into 1 inch thick rounds. Place one cookie face down on a 8” square of wax paper and top with the ice cream, matching the diameter of the cookie as close as you can, trim if needed. Top with another cookie, face up and wrap the wax paper around and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes and remove wrapping to serve.

Yield: 10 -12 stackers
Prep time: 20 minutes
Inactive time: 1 hour
Cook time: 1 hour (approximate for batches)
Ease of preparation: Easy

Try my February 2011 recipe Bo Peep Pie.