Friday, December 22, 2017

Farmers Market Candied Ginger Cookies

The farmers market ginger root was sold only by the pint-but knowing it was local, I snatched it up and placed in the freezer like I do with the store bought ginger.  That lot would have made a few years worth of stir fry!

When I saw the recipe in Fine Cooking for crystallized ginger-I had to try it! My house was filled with the sweet smell of Christmas while the root simmered.  (In fact, I awoke to that aromatic fragrance the next morning!)

I love molasses and ginger cookies.  Since I did not pinch on the sugar in the candied ginger, I cut back on the added sugars in the cookie recipe-in the brown sugar dough and in the sugar to roll the dough balls in.  I eliminated the caramel-like filling for the "thumbprint" and used dates, apricots and almonds instead.  Bobs' co-workers said they couldn't stop eating them!

Candied Ginger Cookies

(36 cookies)

In a medium bowl, mix flours, cornstarch, ground ginger, cinnamon, cloves and baking soda.
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tablespoon (non-GMO) cornstarch
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
3/4 teaspoon baking soda

In the bowl of an electric mixer, beat the butter with borwn sugar at medium speed until light and fluffy, about 2 minutes.
6 tablespoon buttery sticks
1/4 cup brown sugar
Add the molasses and beat until incorporated.
1/4 cup molasses
Add the egg and vanilla and beat until smooth.
1 egg
1/2 teaspoon vanilla
2 1/2 ounce finely chopped candies ginger
Beat in the dry ingredients at low speed until just combined.

Stir in the candied ginger.

Cover bowl and refrigerate for 1 hour or more.

Measure scant 1 tablespoon dough balls and roll in sugar. 
2 tablespoon sugar
Place on parchment lined baking sheet.  Place in freezer 15 minutes.

Bake at 325 for 15 minutes, turning sheet halfway through.

On cooking rack, press an almond, a slice of date or apricot in the center of each cookie.

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