martha stewart would bake...

A few weeks ago, I was taking a quick break from a new consulting project to sip and tweet about tea. As my mind began to wander to my next urban garden iced tea party, my eyes quickly caught a tweet from Martha Stewart encouraging tweeters to call her radio show and say hello!

With the iced tea party on my mind, I jumped at the chance to ask Martha what she would serve at her very own chilly tea gathering. Thanks to my speedy dialing fingers I was the first caller. I enthusiastically asked Martha my question, and she happily noted that she would love to serve shortbread cookies, lemon poppy seed cookies, English cracker biscuits and chocolate-ginger cookies.

As summer air seems to mingle with hints of fall, the chocolate-ginger cookies seem like the perfect warm welcome to the crisp season. Continue reading for the delicious recipe. Thanks Martha!

Chocolate-Ginger Cookies

Ingredients

Makes 4 dozen

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed dark-brown sugar
• 1 large egg
• 1/2 cup dark unsulfured molasses
• 1 tablespoon grated peeled fresh ginger
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
2. Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.
3. Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use 3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
4. Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

From Martha Stewart Living, November 2004