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Sunday, November 25, 2012

Ginger Cookies


I am not the biggest fan of ginger in baked goods (although I absolutely love it when in stir fry.)  My sister-in-law, on the other hand, loves ginger bread, ginger cookies, ginger anything.  So for her birthday, I decided to make her a batch of these cookies - from a cookbook that she actually got for me for my birthday this year.  I wonder if she knew that her birthday present to me would become a birthday present to herself.  If so, she is truly devious.  Anyway, these cookies are very good (if you like your baked goodies with ginger.)  The coarse sugar on their outside that makes them look oh so pretty also makes them oh so sweet, but I think that it works as a nice counter to the spiciness of the ginger.  The chocolate and apricots also add a nice touch - taste and texture-wise.

Ginger Cookies
from Heidi Swanson's Super Natural Every Day

1/2 cup large-grain raw or turbinado sugar
6 oz bittersweet chocolate, finely chopped (more like shavings)
2 cups spelt flour (or whole wheat pastry flour)
1 tsp baking soda
1 1/2 Tbsp ground ginger
1/2 tsp fine-grain sea salt
1/2 cup unsalted butter, cut into cubes
1/4 cup unsulphured blackstrap molasses
2/3 cup light brown sugar
2 Tbsp peeled and finely minced ginger
1 large egg, well beaten
1 cup dried plump apricots, finely chopped

Put the large-grain sugar in a small bowl and set aside.  In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.  Heat the butter in a saucepan until just barely melted.  Stir in the molasses, brown sugar, and ginger.  The mixture should be warm but not hot at this point.  If it is too hot to the touch, let it cool a bit before whisking in the egg.  Pour this mixture over the flour mixture and add the apricots.  Stir until barely combined.  Stir in the chocolate.  Chill for about 30 minutes.  Preheat oven to 350 degrees with racks in the top and bottom thirds of the oven.  Line two baking sheets with parchment paper.  Scoop out the dough in exact level tablespoons.  Then split those pieces of dough in two and roll each between your palms into a ball.  One at a time, drop each ball into the large-grain sugar and roll it around until coated evenly  Then roll around between your palms again before placing each on your baking sheet a few inches apart.  Bake the cookies, two sheets at a time, for 7 to 10 minutes, until puffed up, fragrant, cracked, and the bottoms are golden brown.  The recipe says that it makes 48 cookies, but it produced almost double that.  These would be fantastic with a hot cup of tea.








Happy Birthday, Jen!
www.Hypersmash.com

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