To make things more visually interesting and to carry on with the helo-yourself feel of the evening, keep the dessert course loose and carefree. Set out the roasted pears, then place some drop cookies on a platter, with squared of store-bought dark chocolate, dried fruits, and toasted nuts.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon finely grated lemon zest (from 1 lemon)
1 1/3 cups a;;-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon diced, crystallized ginger, plus 3 tablespoons slivered.
- Preheat oven to 350℉. Line two baking sheets with parchment. With an electric mixer, cream butter and sugar on medium-high until light and fluffy, about 5 minutes, scraping down sides of the bowl. Add egg; mix on high to combine. Add zest; mix to combine.
- In a bowl, whisk together flour, ground ginger, baking soda salt, and diced crystallized ginger; add to butter mixture and mix on medium-low just to combine.
- Using two spoons, drop about 2 teaspoons of batter 3 inches apart on baking sheets. Bake cookies 7 minutes. Sprinkle cookies with sugar, top each with a few ginger slivers, rotate sheets, and bake until cookies are just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack and let cook, about 15 minutes. (store in airtight containers up top 1 week.)