Fresh Ginger Crisps
Source of Recipe
Rosie's Cookie Book
List of Ingredients
1 cup + 5 tbl. flour
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 stick) unsalted butter, room temp
1/2 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons grated lemon zest
1/4 cup fresh grated ginger (use hand grater)
1/4 cup molasses
Recipe
Sift together flour, baking soda and salt. Using electric mixer on medium speed, cream butter, brown sugar, cinnamon, allspice, lemon zest and ginger together in medium size bowl until light and fluffy, 3 minutes. Add molasses and mix on low until incorporated. Add flour mixture and mix on low until mixture is fluffy again, then divide dough in half. Place a 15" length of waxed paper or plastic wrap on work surface. Shape one portion of dough into rough log 10-11" long and place it along one side of the paper. Roll dough up in paper and twist ends like a hard candy wrapper. Repeat with second portion of dough, then refrigerate dough for 2 hours.
Remove logs from fridge, and roll wrapped dough back and forth to smooth out cylinder. Refrigerate for 4-6 hours or overnight. Fifteen minutes before baking, preheat oven to 350ºF. Remove logs from fridge, unwrap and cut them into 1/4" thick slices. Place cookies 1 inch apart on baking sheet. Bake until crisp and firm, golden in color with brown edges, 14-16 minutes. Store in airtight container in freezer for up to 2 weeks. Makes 40 cookies.
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