Saturday, October 20, 2012
These are really some of my favorite cookies. They get eaten really fast -- at a recent potluck I made these, along with a time consuming Pear Almond Tart and a Pumpkin Pie and these were by far the most popular item, and of course, the easiest of the three to make. They are chewy but soft, spicy, yet sweet and a little salty. Nothing reminds me of fall more than these cookies. The trick is the ginger three ways - fresh grated, candied, and ground. YUM.
Here's what you need:
(this makes approximately 30 cookies. I always double the recipe!)
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
1/2 cup chopped crystallized ginger
1 cup dark brown sugar
1/2 cup vegetable shortening, room temp
1/4 cup unsalted butter, room temp
1 large egg
1/4 cup light molasses (the recipe I have calls for light molasses but I always use regular)
1 to 2 tsps freshly grated ginger
First, combine the first 6 ingredients in a bowl and whisk to blend.
Chop crystallized ginger and mix in.
In electric mixer, beat brown sugar, shortening and butter in a large bowl until fluffy.
Add molasses, egg and grated ginger and beat until blended. Add flour mixture and mix until just combined.
Cover and refrigerate one hour. Preheat oven to 350 F. Lightly butter two baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1-1/4 inch balls and 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 stored at room temperature 1 week. Freeze for up to a month.