1. www.Gourmandia.com
Made with fresh ginger, ground ginger, and crystallized ginger, this super recipe for
gingersnaps cookies can’t get any more ginger-y. Adapted from The Silver Palate Good
Times Cookbook by Julee Rosso & Sheila Alukins, three gingersnaps cookies are
deliciously sugary, spicy, wonderfully chewy and quite addictive. Enjoy with a tall glass of
milk or with tea or coffee. It also goes well with cognac, rum or brandy.
Ingredients:
¾ cup unsalted butter at room temperature
1 cup packed dark brown sugar
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons finely chopped fresh ginger root
½ cup finely chopped crystallized ginger
Directions:
In the bowl of a mixer, cream together the butter and brown sugar. Add the
molasses and egg.
In a separate bowl, stir together the flour, ground ginger, baking soda, and salt.
Add to the butter mixture. Fold in the fresh and crystallized ginger. Cover the
bowl in plastic wrap and refrigerate for 2 hours, or overnight.
Preheat the oven to 350 degrees F. Grease a cookie sheet.
Shape the dough into 1 in. balls. Place them about 2 inches apart on the prepared
cookie sheet. Bake for 10 minutes, or until golden. Allow to cool for 1 minute on
the cookie sheet, and then transfer to a wire rack to cool completely.