Ginger-Toffee Cookies
Source of Recipe
From Taste of Home BB
Recipe Introduction
These are lovely cookies and smell great, baking in the oven! I got more cookies because I made them smaller. I also didn't bake them for as long; start by cooking 7 minutes, turning and then 7 minutes longer.
List of Ingredients
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
3 tablespoons dark robust-flavored molasses (do not use blackstrap)
1/2 cup toffee bits
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)Recipe
Preheat oven to 350 degrees F. Butter 2 large (16x14-inch) baking sheets.
Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended.
Mix in toffee and crystallized ginger. Chill dough 1 hour.
Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1-1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely.
Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Makes 24
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