Winnipeg Free Press - PRINT EDITION

Ginger sparklers spicy, chewy

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There has been an overwhelming response to the call for holiday cookie recipes, so please don't be discouraged if your Christmas favourite doesn't make it in this year. Over the next two weeks, we'll look at the crispy and the chewy, the fancy and the homey, the gooey and the airy. And of course, the chocolate.

We start off with a spicy, chewy ginger cookie, a holiday favourite from Eriksdale's Yvonne Groff.

 

Ginger sparklers

171 g (3/4 cup) butter, softened

250 ml (1 cup) brown sugar

60 ml (1/4 cup) molasses

1 egg

500 ml (2 cups) all-purpose flour

10 ml (2 tsp) baking soda

2 ml (1/2 tsp) salt

5 ml (1 tsp) cinnamon

5 ml (1 tsp) ginger

2 ml (1/2 tsp) cloves

175 ml (3/4 cup) crystallized ginger, minced fine

granulated sugar or sanding sugar

Preheat oven to 190C (375F). In a medium bowl, cream butter and sugar until light and fluffy. Add molasses and egg and beat well. In a small bowl, whisk together flour, baking soda, salt and spices. Stir in crystallized ginger. Add dry ingredients to the creamed mixture and mix until blended. Shape into 2.5 cm (1 in) balls, roll in sugar, place balls on greased cookie sheets and flatten with a fork. Bake 8-10 minutes. Cool on racks. Yields 3 dozen.

 

Tester's notes: This is a soft ginger cookie as opposed to a snap, and it gets a real flavour kick from the crystallized ginger. The dough spreads quite a lot during baking, so do leave room on the sheets. I think these cookies are lovely as they are, but if you want to fancy them up for a cookie tray, you could use coloured sanding sugar or drizzle the baked cookies with melted white chocolate.

Republished from the Winnipeg Free Press print edition December 12, 2011 D1

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