Ginger-Raspberry Thumbprint Cookies
Source of Recipe
Minneapolis Star Tribune
Recipe Introduction
When Michele Ireland's daughter Sophie suggested her mother bake ginger-raspberry cookies, a new cookie was born in the Irelands' Minneapolis kitchen, created by borrowing favorite attributes from standard ginger cookies and thumbprint cookies. "After a bit of experimentation, I came up with a recipe that quickly became a family favorite," writes Ireland. "The raspberry filling gives a very festive look and the ginger makes it a holiday cookie to me."
List of Ingredients
1-1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 c. (1/2 stick) butter, at room temperature
1/4 c. sugar, plus extra for rolling cookies
1 egg
Scant 1/4 c. finely chopped crystallized ginger
Raspberry jam
Recipe
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, ground ginger and ground cinnamon and reserve.
In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy. Add egg and mix until well combined. Reduce speed to low, add flour mixture and mix until combined (if dough is too dry, add water, 1/2 teaspoon at a time). Stir in crystallized ginger.
Roll dough into 1-inch balls. Roll balls in sugar, place 1 inch apart on prepared baking sheets and bake for 5 minutes. Remove from oven, depress center of each cookie, return to oven and bake an additional 8 minutes.
Remove from oven and cool on baking sheets for 5 minutes (indents may need to be pressed in again if cookies have puffed up) and transfer to a wire rack to cool completely. Fill indents with about 1/2 teaspoon jam.
Makes about 2 dozen.
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