Friday, March 19, 2010

Triple Ginger Cookies

Made these as part of a care package for someone who isn't feeling well. They tasted freaking incredible - the fresh ingredients really packed a punch. I strongly recommend these.

2 cups of white flour
1 tsp baking soda
1 tsp ground anise
4 1/2 tsp ground ginger
1/2 tsp Himalayan sea salt

1 stick unsalted stick butter
1/4 cup mild molasses (unsulphured)
2/3 cup white sugar
2 tbsp fresh grated ginger (or even more!)
1 cup finely minced ginger
2 lemons, zest only
1 large egg, well beaten

1/2 cup of sugar (for coating outside of cookie - could be fancier sugar if you want)

1. Preheat oven to 350 degrees. Line 3 baking sheets with wax paper.
2. In large bowl, mix flour, baking soda, anise, ground ginger, and salt.
3. In medium bowl, put molasses, sugar, and fresh ginger
4. In a small bowl put crystallized ginger (finely chopped) and lemon zest
5. In a cup, beat one large egg.
6. Over low heat, in a skillet melt one stick of butter. Make sure the mixture stays barely warm. Then add medium bowl of molasses, sugar, and fresh ginger. Stir.
7. Add beaten egg. mix well
8. Pour skillet mixture into large bowl with flour. Pour small bowl of ginger and lemon zest over - stir.
9. Now, the assembly process. Set up your three cookie sheets with wax paper, the batter, a 1/2 tbsp spoon, the bowl of reserved sugar, and a little flour. Lightly flour the spoon and your finger tips. Then roll 1/2 tbsp of batter into a ball, coat in sugar well, and then place on wax paper. The cookies don't spread very much, so leave only about 3/4 inch around them.
10. Bake for 7-10 minutes until the cookies crack a little. I baked for 4 minutes and then switch the very bottom and top cookie sheets, then cooked for 5 more minutes for even cooking. They'll be a little squishy when they first come out, but they'll harden up as they cool.

The original recipe says it makes 4 dozen, but really it just makes a ton. Enjoy!

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