Thursday, March 3, 2011

Kookies, Kookies, Gimme Kookies!

The other evening at Weavers, I became cookie monster, "Kookies, Kookies, Gimme Kookies". Although I didn't turn blue, I did love these cookies...and wanted more...more...more...I couldn't eat just one.

Terry Jones brought the incredible ginger cookies as a treat and has graciously shared the recipe.

Here's the recipe for Double Ginger Cookies from Weavers' meeting last night. It came from

Double Ginger Crackles by Abigail Johnson Dodge
yields about 4 dozen cookies

10 oz. (2 1/4 cups) unbleached all-purpose flour
2 3/4 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. salt
6 oz (3/4 cup) unsalted butter, at room temperature
1-1/3 cups granulated sugar
1 large egg, at room temperature
1/4 cup molasses
3 Tbs. finely chopped crystallized ginger
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4 1/2 oz.) If you don't have a scale, be sure to use the proper technique when filling your measuring cups.

Position racks in the upper and lower thirds of the oven and heat the oven to 350 degrees F. Line two large cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.

Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets.

Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cook completely. When cool, store in airtight containers.

Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.

nutrition information (per serving)
Size: per cookie; Calories (kcal): 80; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 40; Cholesterol (mg): 10; Fiber (g): 0;

From Fine Cooking 75, pp.45
December 1, 2005

My cookies didn't crackle, but still tasted good. I used Swedish Pearl Sugar on the tops because it shows up better. I got it recently, but cannot remember where. Likely candidates are New Pioneer Coop, Aldi, Hy-Vee or possibly even the Dollar Tree.
Have fun...a truly tasty treat. Thanks, Terry

No comments:

Post a Comment