Ginger Cayenne Cookies

A couple of weeks ago, I bought some triple gingersnaps from Trader Joe's.   They were great, but I wanted more spice, and when I say spice, I don't mean sugar and spice, I mean spicy hot, as in,"Oooh, that's HOT, but I like it!"  These were a hit around here.

Comments:

"the taste goes on and on!"
"what's in these, cocaine?"
"there's a perfect little shell of crunchiness, but they're chewy"
"OMG Mom, they're so good!"

Now, a note about the cayenne.  You don't detect it as a "chili" flavor in the cookie, it just elevates the natural ginger heat to the next level.

Ginger Cayenne Cookies


2 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 scant quarter teaspoon cayenne pepper
1/2 cup minced crystallized ginger (plus 1 tablespoon for sprinkling on top)
1/2 cup Crisco
1/2 cup butter
3/4 cup plus 2 tablespoons sugar for sprinkling on top)
1 egg
1/4 cup dark molasses


Preheat oven to 350 degrees.  In a small bowl, stir together the 2 tablespoons of sugar and 1 tablespoon of the minced crystallized ginger.  Set aside.  In a medium bowl, stir together the flour, baking soda, salt, ground ginger, cinnamon, cloves and cayenne.  In a large bowl, beat together the Crisco and butter, then beat in the sugar, egg and molasses.  Stir in the crystallized ginger, then the dry ingredients.  Drop by tablespoonfuls 3-inches apart on a cookie sheet (6 to a sheet).  Sprinkle with sugar/ginger mixture.  Bake about 11 minutes, until brown around the edges.