Sunday, 5 April 2015

Chewy Triple Ginger Cookies

Chewy Triple Ginger Cookies   submitted by Moiya Wood

Chewy Triple Ginger Cookies       
Bake @ 375 degrees for __ min.   
Yield: four dozen cookies

2 cups     flour
2 tsp.      ginger
2 tsp.      baking soda
1 tsp.      each cinnamon & cloves
½   tsp.   salt
1 cup      golden brown sugar (packed)
½ cup     shortening, softened
¼ cup     butter, softened
1            egg
¼ cup     molasses
½ tsp.     vanilla
½ cup     finely chopped crystallized ginger
1 Tblsp.   Fresh ginger (grated)

Tips about ginger:
The ground and crystallized forms of ginger can be found in the spice and baking sections or bins of the grocery stores.
Crystallized ginger is usually chopped before it is used.
Lightly oiling your knife before chopping crystallized ginger will prevent it from sticking to the blade.
Ginger appears in the grocery stores in many forms.   The gnarly root, actually a rhizome, is sold fresh in the produce department.   Fresh   ginger should be firm and not shriveled in appearance.   After peeling, fresh ginger may be used sliced, chopped or grated in cooking.   Using a microplane, a rasp-like grater, works well for grating ginger.

Directions: per usual
mix     shortening, butter until soft
add     brown sugar & whip
add     egg...molasses & vanilla
mix     dry ingedients together and then add slowly
gradually add the crystallized ginger so that it doesn't all stick together in a clump (what a mess! I've done that before!!!!)

Number Of Servings:  4 dozen cookies

1 comment :

  1. this is my favourite cookie recipe ever. I do a few modifications. Specifically, i double the ginger for all three ingredients (powdered, fresh and candied). When i am feeling REALLY keen, i also add a bit of cinnamon, of allspice, and of clove (maybe 1 t. cinnamon, and 1/4 t. of allspice and clove). The other trick is to roll the dough into relatively small balls (maybe 1 inch or so), then roll the balls in white sugar, and then give them a little press on the cookie sheet (as if you were doing peanut butter cookies). I reduce the cooking time, but end up with WAY more cookies on each sheet... they are then the perfect bite-size, and balances well with all the spice. yummy!