h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Gingersnaps with Crystallized Ginger

6 dozen Hands-On Time: 0hr 20m Total Time: 1hr 40m
Ingredients

* 1/2 cup unsalted butter, at room temperature
* 1 3/4 cups granulated sugar, plus 1/2 cup more for coating
* 2 large eggs, beaten
* 1/2 cup molasses
* 1 tablespoon balsamic vinegar
* 1 teaspoon pure vanilla extract
* 4 1/4 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* 1/2 teaspoon cardamom
* 1/2 teaspoon freshly ground black pepper
* 1/3 cup crystallized ginger, finely chopped

Directions

1. Heat oven to 375°F. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger.
2. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour.
3. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart.
4. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

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Earl Grey Tea Cookies


Makes 6 dozen cookies Hands-On Time: 20m Total Time: 1hr 10m
Ingredients

* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup confectioners' sugar
* 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
* 1/2 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1 cup unsalted butter, cut into pieces

Directions

1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.
2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.
3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
4. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.