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Gingerbread Little Cakes

Source of Recipe

Cooking Light. Dec/ 2000. Pg 136


Recipe Introduction

Many years ago, cookies were sometimes called "little cakes." This updated version is soft and spicy, with an extra flavor boost from crystallized ginger and cardamom. If you don't have cardamom on hand, you can substitute either a 1/2 teaspoon ground allspice or nutmeg. You can also use the rim of a 2 1/2-inch glass to cut the cookies.

List of Ingredients

1/3 cup finely chopped crystallized ginger
1 tablespoon all-purpose flour
1/2 cup packed brown sugar
1/2 cup molasses
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 1/2 teaspoons baking soda
1/2 cup butter or stick margarine
1 large egg
2 2/3 cups all-purpose flour
Cooking spray


Recipe

1. Preheat oven to 325 degrees.

2. Combine crystallized ginger and 1 tablespoon flour, tossing to coat; set
mixture aside.

3. Combine the sugar, molasses, cinnamon, ground ginger, and cardamom in a
medium saucepan. Bring the mixture to a boil over medium heat, stirring
occasionally. Stir in baking soda. (The mixture will become thick and foamy.)
Remove mixture from heat. Add the butter, stirring until butter melts. Add
the egg, and stir well with a whisk. Lightly spoon 2-2/3 cups flour into dry
measuring cups, and level with a knife. Gradually stir 2-2/3 cups flour and
crystallized ginger mixture into sugar mixture.

4. Turn dough out onto a flat surface, and knead lightly 4 to 5 times. Cool
slightly. Divide dough in half. Roll each portion into a 1/4-inch thickness
on a lightly floured surface; cut dough with a 2-1/2-inch cutter. Place on
baking sheets coated with cooking spray. Bake at 325 degrees for 12 minutes.
Cool the cookies on pans for 2 minutes or until firm. Remove cookies from
pans; cool on wire racks. Repeat the procedure with remaining dough. Yield:
3 dozen (serving size: 1 cookie).