Friday, January 8, 2010

Triple Ginger Cookies

Divas, here's a sweet recipe in the hopes that you have a sweet Friday!

I'll let you in on a little diva secret - I LOVE ginger!  In large quantities.  I've yet to meet an amount of ginger I can't handle.  So for these cookies, I used three preparations of ginger - fresh minced, ground & candied. I made these puppies for Christmas, and they turned out fabulous.  Serve them with fresh berries or ice cream.  They make the perfect desert.

Triple Ginger Cookies
Makes about 40 small cookies

4 oz. (1 stick) cold, unsalted butter
1/2 cup brown sugar
1 tbsp fresh ginger, peeled & finely minced
1 tbsp ground ginger
1/2 tsp vanilla
1 cup + 2 tbsp spelt flour (a good wheat alternative)
1/4 tsp baking soda
pinch of salt
1/4 cup crystalized ginger


Preheat oven to 350 degrees.

Cream the butter and sugar in a stand mixer or with an electric mixer until smooth (about three minutes).  Add the minced ginger, ground ginger, vanilla, flour, baking soda and salt.  Mix until the dough comes together.

Roll out the dough on a lightly floured parchment paper until 1/8 inch thick.  Cut out cookies with a round cookie cutter.  Push a small piece of crystallized ginger into the center of the cookie.

Bake in the oven on parchment paper until the edges are lightly golden (about 10-12 minutes).

Remove from oven and cool on wire racks.  Enjoy!

Source for Ingredients:

spelt flour, crystalized ginger, ground ginger, fresh ginger, brown sugar, organic butter from Harvest Moon (Floyd, VA)

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