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Sunday, October 9, 2011

Ginger-Woman: Recipe

Today is the third time in three weeks that I have made Gingerbread Cookies. The first time I made them, they were so good that the four of us devoured them quickly.  My kids loved them - surprisingly - because the ginger lends a "spicy" touch to the cookies. They aren't for everyone.  The second time I made them I siphoned off half the batch and brought them to a friend's house for an impromptu dinner party. One friend remarked at how much she loved them and recalled her mother making tons of things with molasses, which conjured up a clear nostalgic feeling. That pleased me, for sure! So today I made a third batch - all of which are being brought to my friend's home for a planned dinner party (the same friend with the molasses memories).  I hope she likes them!

This is simple - very simple. The hardest part would be finding the right ingredients but you know me, by now...I'm one of those people that prides herself on having the right ingredients - for everything, no matter what it might be. But you can find the crystallized ginger in any speciality store or in the fruit and vegetable section of most grocery stores.


Gingerbread Cookies
Makes @ 24

2 1/4 cup all purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. salt
1 cup dark brown sugar
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 egg
1/3 cup crystallized ginger, finely chopped
granulated sugar

Preheat oven to 350 and line 2 baking pans with parchment paper.

In a large bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, ginger, salt and mix well. In the bowl of an electric mixer, beat the brown sugar with the oil and molasses on medium for about 5 minutes.  Scrape down the sides and add the egg. Beat for a minute and then scrape again and beat one more minute.  With mixer on low, add in the dry ingredients and mix on medium speed for 2 minutes. Add ginger and mix again.

In a small bowl place 1/2 cup of sugar.  Scoop the dough with your hands - about the size of an egg - roll it into a ball and then lightly flatten it. Press each side with the sugar and place on the sheets. Repeat and bake all for about 13 minutes or until cookies are crackled on the top and soft inside. Cool.


Anna and Liz Recipes said...

Hey Meredith these cookies look amazing! I love anything with ginger.... just in time for FALL!

Anna and Liz Recipes said...

Meredith you site looks great !
I will have you on our list as well. Thanks, lets do lunch soon.

Also add " print friendly" onto your site, go there website..they give instructions how to add the button. :) Anna