December 24, 2008
Ginger Spice Cookies (Soft)
(Note: This recipe requires crystallized ginger. You can usually buy this at a specialty store or online, but if you'd like to make it, there are recipies online you can follow easily enough. DO NOT replace the crystalized ginger with ground ginger.)
Ingredients:
2 cups all-purpose flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3/4 tsp salt
3/4 cup chopped crystalized ginger
1 cup packed dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild (light) molasses
Sugar
Directions:
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.)
Recipe taken from Bon Apetite, March 2000
Posted by Kelli Little at 09:13 AM