even with the deadline, there are cookies

(We’re thrilled that this recipe is being featured at Oprah.com’s roundup of holiday recipes for 2009. For more of our featured posts, visit Oprah.com today.)

No time to write a story. Pushing against the deadline, Christmas. Breathing. Still refusing to grow frantic. Instead, I will stay mostly silent here. I will simply say…

these are fantastic.

Read this, then start baking, right now.

SPICY GINGER COOKIES, adapted from Chez Panisse

2 sticks unsalted butter, softened
1 1/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup molasses
1 1/2 cup sweet white sorghum flour
1 1/2 cup sweet white rice flour
2 1/2 teaspoons baking soda
1/2 teaspoon table salt
2 1/2 teaspoon strong cinnamon
3 teaspoon dried ginger
1/8 teaspoon cracked black pepper

Combine all the dry ingredients together. If you have a stand mixer, use it here to mix the flours together well. Move to a separate bowl.

Put the softened butter into the mixer and whirl it around, just a bit. Add the sugar and cream the butter and sugar. Not too much, however — too much will make the cookies spread. ADd the eggs and molasses. Combine everything until has become a coherent mixture.

Add the dry ingredients to the wet ingredients and mix them until they are just combined, and no more. Stop the mixer.

Prepare a loaf pan by placing a piece of plastic wrap on the bottom, with at least two inches of overhang on either side. Spoon the cookie dough into the loaf pan, then smooth the surface with a spatula. Cover the top with the plastic wrap. Put the loaf pan into the freezer and freeze overnight.

In the morning, preheat the oven to 350°. Remove the loaf pan from the freezer and take the log of dough out of the plastic wrap. Carefully, cut thin slices from the loaf of dough and lay them on a silpat on the baking sheet. (If you don’t have a silpat, use parchment paper.) Bake for ten to twelve minutes. The cookies will feel slightly soft to the touch, and possibly underbaked.

Leave the cookies on the baking sheet for at least ten minutes before you try to move them. Transfer them to a cooling rack. Allow them to sit there for another fifteen minutes before eating. (Really. You have to try!) At this point, you can leave the cookies this size, or you can cut them into smaller rectangles for little spicy ginger bites.

Tagged as: Christmas, cookies, gluten-free