From the kitchen of One Perfect Bite...I dearly love the apple and pumpkin desserts that are served at this time of year, but I'm equally fond of gingerbread and pastries that are made with fresh or dried ginger. Spicy ginger cookies are the perfect treat to serve with a mug of warm apple cider, and, fortunately, most recipes for them are truly easy to make. The cookie I'm featuring tonight is a softer version of the classic old-fashioned gingersnap. This cookie is crisp at the edges but has a soft and chewy center. The dough used to make the cookies stays slightly stickly, so you will want to refrigerate it before you start to form the cookies. Even then, I find the dough easier to work with when I have wet hands. The time listed in the recipe below should be viewed as a suggestion or starting point for baking the cookies. I had to bake mine for 15 minutes before they were firm enough to move from the trays. This cookie is sweeter than most versions of gingersnaps and I think they taste better if they are allowed to mellow for a day before serving. These cookies may be too spicy for children to enjoy, but adults, particularly those who have a sweet tooth, will gobble them up. The use of raisins in this recipe is completely optional. I do not use them because my brain refuses to reconcile the use of raisins in this type of cookie. I do hope you'll give this recipe a try. It is easy to make and the cookies are delicious. Here is the recipe.
Soft and Spicy Ginger Cookies...from the kitchen of One Perfect Bite courtesy of Food.com
3/4 cup butter-flavored shortening
1 cup + 2 tablespoons white sugar, divided use
1/4 cup molasses
2-1/2 cups all-purpose flour
1/3 cup water
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins, (optional)
1) In a large bowl, cream together shortening and 1 cup sugar until light and fluffy.
Stir in molasses.
2) Mix water and baking soda together. Stir into creamed mixture.
3) Sift together flour, salt, and dry spices and gradually add to creamed mixture.
4) Gradually stir sifted ingredients, along with ginger and raisins, into creamed mixture. Shape dough into walnut sized balls, and roll them in reserved 2 tablespoons of sugar. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
5) Preheat oven to 350 degrees F. Place the cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly. Bake for 10 to 12 minutes. Let sit for 5 minutes, then transfer to a wire rack to complete cooling. Yield: 40 cookies.
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