| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.

View
 

Ginger Spice Cookies

Page history last edited by PBworks 12 years, 6 months ago

Ginger Spice Cookies 

  -From Bon Appetit, March 2000.  Found in Epicurious.  Recommended by Heidi: "Better than my grandma's!"

 

Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.

 

Ingredients:

 

2 cups all purpose flour

2 1/2 teaspoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon salt

3/4 cup chopped crystallized ginger

1 cup (packed) dark brown sugar

1/2 cup vegetable shortening, room temperature

1/4 cup (1/2 stick) unsalted butter, room temperature

1 large egg

1/4 cup mild-flavored (light) molasses

 

Sugar

 

Preparation:

 

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

 

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

 

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

 

 

Servings: Makes about 30.

Comments (0)

You don't have permission to comment on this page.