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.
1/2 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.