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
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.
....as 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