Dog Bone Gingerbread Cookies

By Bob Blumer

Sit. Stay. Eat. Fool your kids by giving them these tasty "dog biscuits" as a snack. To tame down the bite of these spicy gingerbread cookies, scale back the freshly grated ginger and white pepper as desired.

Prep time: 30 min
Sitting time: 1 hr
Bake time: 15 min

Ingredients

2 cups (500 mL) granulated sugar
1 cup (250 mL) salted butter, room temperature
2/3 cup (160 mL) molasses
2 eggs
3 tablespoons (45 mL) peeled and finely grated fresh ginger
1/2 tablespoon (7.5 mL) apple cider vinegar (needed to react with the
baking soda)
6 cups (1.5 L) all-purpose flour (plus extra to dust the rolling surface)
1 tablespoons (15 mL) white pepper
1 tablespoon (15 mL) ground cinnamon
1/2 teaspoon (2 mL) ground cloves
1 1/2 teaspoon (7.5 mL) baking soda

Directions

1. Preheat oven to 325°F (160°C).

2. In a large bowl, combine sugar, butter, molasses, eggs, ginger, and vinegar.

3. In a second large bowl, combine flour, pepper, cinnamon, cloves, and baking soda. Blend the contents of bowl #2 into bowl #1.

4. Wrap dough in plastic wrap and refrigerate for 1 hour (this allows the dough to harden so that it can be rolled out).

5. Sprinkle rolling surface with flour. Roll out dough to a 3/8-inch (9 mm) thickness.

6. Use a 3-inch (8 cm) bone-shaped cookie cutter to stamp out cookies.

7. After cutting the first batch, knead the trimmings together and reroll.

8. Bake on a baking sheet for 12 to 15 minutes, or until they begin to brown.

glutton Excerpted from Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette by Bob Blumer. Copyright 2010 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.

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