* PLUS Refrigeration Time: 30 minutes, Baking Time: 7 minutes
1 1/2 tsp
In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 min. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.
Form into 3 balls, then flatten each into a disc. Wrap each in plastic wrap and refrigerate until cold, at least 30 min or up to 5 days. Or overwrap with foil and freeze up to 1 month.
To bake, remove dough from refrigerator. Let stand at room temperature just until dough is soft enough to easily roll out, from 10 to 15 min. Then preheat oven to 350F (180C). Lightly spray or oil a baking sheet. Place a disc between 2 sheets of waxed paper. Roll out until no thicker than 1/4 in. (0.5 cm). Cut out using a floured 11/2-in. (3.5-cm) square cookie cutter. Place on prepared baking sheet at least 1 in. (2.5 cm) apart. Gently press a pecan half into the centre of each.
Bake in centre of preheated 350F (180C) oven until the cookie edges begin to brown slightly, from 7 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.
Thin, crispy and spicy – this is one sophisticated gingerbread cookie.