I put a few logs of this into the freezer today and baked a VERY SMALL test pan for nibbling. The Apprentice says they taste better than last year's, I'm not sure why. Maybe I chopped the ginger finer or something.
Anyway, I agree they're very good. They have a stronger ginger kick than regular ginger cookies, so young children might not be as fond of them; but then you never know, you may have some hot-tongued young 'uns at your house.
Double Ginger Drop Cookies
½ cup butter, softened
½ cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/3 cup finely chopped crystallized ginger (you can buy this in small slices at the bulk store and chop it with a knife or in a food processor)
1/4 cup fancy molasses
1 tsp. vanilla
2 ½ cups all-purpose flour
2 tsp. ground ginger
½ tsp. baking powder
1/4 tsp. each baking soda and salt
Icing (optional):
1 cup icing sugar
½ tsp. ground ginger
1 tbsp. milk (approx.)
Line 2 baking sheets with parchment paper or grease them; set aside. (That's if you're going to bake them right away instead of doing them slice-and-bake.)
In large bowl, beat butter and sugar until fluffy. Beat in egg, chopped ginger, molasses and vanilla. In a separate bowl, mix dry ingredients together. Add to butter mixture and stir until smooth. Add a spoonful of water if it won't hold together, but not too much.
Drop by rounded teaspoonfuls about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 350 deg F oven, rotating and switching pans halfway through (if you remember), until golden, about 12 minutes. Transfer to rack; let cool.
Icing: In small bowl, whisk icing sugar with ginger. Add milk and whisk until smooth, adding a little more milk if too thick to drizzle. Drizzle over each cookie. Let stand until icing is firm, about 30 minutes. (I think these are fine without the icing, if not very fancy, and I don't know if I'll bother with it this year; maybe if I have time.)
Making them “slice and bake”: Roll dough into short, thick logs; flatten sides to form a triangle (or keep them round if you want, it makes no difference). Freeze until firm enough to slice, 30 minutes. (I put each log into a sandwich bag.) Cut into 1/4 inch thick slices. Bake as directed.
(Recipe from Canadian Living, January 2004)
2 comments:
I cherish ginger, so I'll give your cookies a try. What kind of molasses is "fancy molasses?" We have dark and light molasses in our stores here... Atdhvaannkcse
That's what the original recipe called for...I think any regular cooking-type molasses, the type you'd use for gingerbread cookies, would work, i.e. I don't think you want blackstrap molasses, or on the other hand something so light as to be like corn syrup.
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