For most of my life, the holiday season was synonymous with Grandma Vellend's piparkoogid, the Estonian spin on gingersnaps. Every time the aroma of these cookies fills my house, I'm reminded of a very special lady who loved Christmas.
Estonian Gingersnaps (Piparkoogid)
3-1/2 cups all-purpose flour, sifted
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp ground cloves
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup sugar
1 large egg
2/3 cup fancy grade molasses (mina soovitan kasutada siirupit ja pisut molasses't)
Line baking sheets with parchment paper. Roll dough on well-floured work surface until 1/8-inch thick. Cut 3-inch rounds or shapes of your choice, and place 3/4-inch apart on trays. (Use metal spatula to transfer cookies.) Bring together and reroll scraps. Bake on top and middle racks of 350F oven 14 minutes until nicely browned, switching trays halfway through baking time as quickly as possible to maintain steady oven temperature. Cool; store in airtight container for up to 1 month. Makes 64 cookies.