¼ cup dark brown sugar
⅓ cup molasses
¼ cup unsalted butter, softened
1 egg
1 teaspoon baking soda
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2¼ cups flour, divided
1 cup pumpkin jam such as New Canaan Farms
Grated orange peel (optional)
With mixer, cream sugar, molasses, and butter. Add egg and beat until fluffy. In a separate bowl, sift baking soda, spices, and . cup flour. Add to creamed mixture until ingredients are just mixed. Add remaining flour and beat to form dough. Divide dough into 2 pieces and wrap each piece in plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. On a lightly floured board, roll out each piece of dough to about . inch. Cut into desired shapes and place on baking sheets and prick each with a fork. Bake until crisp, about 10 minutes. Transfer cookies to a wire rack and let cool. Top each gingersnap with 1 teaspoon pumpkin jam, and sprinkle with grated orange peel if desired.
Yield: 2-3 dozen gingersnaps