Last week I gave you a recipe for making your own crystallized ginger. Today I'm giving you some recipes that call for crystallized ginger.
(I don't remember where this one came from)
2 cups flour
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla
1/2 - 1 cup finely chopped crystallized ginger
1/2 cup golden raisins (optional)
Combine dry ingredients in large bowl. Cut in butter. Add egg, molasses, milk, vanilla, ginger, and raisins; stir just until combined. Pat into 8" circle on ungreased cookie sheet. Using a floured knife, cut into 8 wedges. Bake at 375 degrees for 20-25 minutes. Note: The original recipe didn't call for crystallized ginger, but I think it makes a great addition.
Soft Ginger Cookies
(from King Arthur Flour)
1 stick butter, softened
1/3 cup firmly packed brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom (optional)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup soft diced ginger (crystallized ginger may be substituted, finely chopped)
2 1/2 cups flour
1/2 cup light molasses
Cream the butter, sugar, spices, salt, and baking soda until well blended. Beat in the egg and ginger, then the flour, alternately with the molasses. Refrigerate the dough for several hours or overnight; it needs to be stiff enough to handle easily.
Roll half the dough about 1/4" thick on a floured surface. Cut into whatever shapes you like. Transfer cookies to an ungreased or parchment-lined baking sheet. Repeat with the remaining dough. Bake the cookies at 350 degrees for 10-12 minutes, until they're puffy and the edges are firm. Remove them from the oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.
Run to the kitchen and get started! Don't forget a glass of cold milk. You're gonna need it.