Chez Panisse Gingersnaps

I modified this recipe from one I found online, which originated in one of my favorite California restaurants, Chez Panisse. Gingery, buttery, and not too sweet, this classy cookie is great on it's own, as an accompaniment to ice cream or custard, or as crumbs for a crust.

makes about four to six dozen, depending on how thinly you slice them

1/2 pound (2 sticks) butter, at room temperature
1 cup unrefined cane sugar (such as Sucanat or Rapadura)
1/2 teaspoon vanilla extract
2 eggs
1/3 cup barley malt syrup
3 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1/8 teaspoon ground black pepper

1. Preheat oven to 350 degrees F.
2. Cream butter until soft.
3. Add unrefined cane sugar, and beat until light and fluffy.
4. Add vanilla and eggs, and beat until fluffy.
5. Add barley malt syrup and beat until well incorporated.
6. Sift together the dry ingredients.
7. Add dry ingredients to the mixture and mix on low speed, just until dough comes together.
8. Line a 9" x 5" loaf pan with parchment paper, so that some hangs over the outsides.
9. Press the dough into the bottom of the pan, packing it tightly. Make the top as level as possible. Cover the dough with the parchment paper overhangs.
10. Freeze until very firm, at least three hours, and preferably overnight. This is essential, as dough is very soft.
11. Unwrap and remove dough from the pan.
12. Slice brick into thin slices with a very sharp knife, no more than 1/4". Then cut each rectangular slice in half to make a square.
13. Place squares on a baking sheet lined with parchment paper or a silicone baking sheet, about one-half inch apart.
14. Bake about 12 minutes, or until the edges turn brown. Cookies should be firm to the touch. They will crisp up more as they cool.
15. Allow the cookies to cool in the pan for a minute, then place them on a cooling rack. These are really excellent warm from the oven!