Saturday, February 26, 2011


Triple-Ginger Cookies

Makes about 60

                PREP TIME: 30 minutes
                TOTAL TIME: 1 hour


                2 cups all purpose flour
                2 teaspoons baking soda
                1 1/2 teaspoons ground ginger
                1 teaspoon ground cinnamon
                1/2 teaspoon ground cloves
                1 cup sugar
                3/4 cup solid vegetable shortening (preferably non-hydrogenated)
                1/4 cup mild-flavored (light) molasses
                1 large egg
                2 teaspoons minced peeled fresh ginger
                1/4 cup chopped crystallized ginger
                Raw sugar (for rolling)

Ingredient info

                Look for raw sugar (also called turbinado or demerara sugar) at most supermarkets and at natural foods stores.  (This REALLY makes a difference - TH)


                Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
                Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
                Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

(If you can't find all of the ingredients, Williams-Sonoma has the candied and powdered ginger.)

Photograph by Ture Lillegraven
January 2011 Bon Appetit

FOR a really delicious appetizer for the Oscars, visit Hampton Hostess here.


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