Wednesday, December 11, 2013
Triple Ginger Cookies & A Cookie Exchange
My good friend Anna convinced me a while back to take part in the Great Food Blogger Cookie Swap. My thought process was essentially: So...I bake cookies. Then other people send me cookies. WHERE DO I SIGN UP FOR THIS MAGICAL COOKIE CONTINUUM.
So yeah, I signed up for a cookie exchange, on a whim, and it was great fun. I spent a day whipping up these gingery cookies, one of my all-time favourites. They're filled with gingery goodness, and the hint of lemon adds just the right punch to an already bold cookie. Then I packed them away in tins and taped them shut before sending them off in the mail. (My apologies to my swap matches for my less-than-stellar wrapping job.)
In the last few weeks, I've received several delightful little packages in the mail, including some chewy & delicious whole wheat chocolate chunk cookies from Warm Vanilla Sugar, sweet & crumbly lavender shortbread from Food Mamma, and spicy, snappy chai tea shortbreads from Baking, Butter & Happiness. Seriously, this has been a great month for mail. I need to find more ways to get cookies sent to me, clearly.
I am, frankly, too exhausted in this moment to form any insightful or funny thoughts, so instead I'll simply leave you alone with this delicious cookie recipe. The rest is up to you.
Triple Ginger Cookies
Adapted from 101 Cookbooks
2 cups spelt flour (or whole wheat pastry flour)
1 tsp baking soda
4 1/2 tsp ground ginger
1/2 tsp salt
1/2 cup unsalted butter
1/4 cup blackstrap molasses (unsulphured)
2/3 cup sugar
1 1/2 tbsp freshly grated ginger
2 lemons, zest only
1 large egg
1 cup crystallized ginger, chopped
Makes 24 - 36 cookies (depending on how big/small you make them).
1. Preheat the oven to 350°.
2. In a large bowl, whisk together the spelt flour, baking soda, ground ginger, and salt. Set aside.
3. In a medium-sized pot over low heat, melt the butter until just melted. Remove from the heat and whisk in the molasses, then the sugar, freshly grated ginger, and lemon zest. Let the mixture cool for a few minutes before adding the egg (to ensure the egg doesn't cook). Add the egg and beat in vigorously.
4. Pour the wet ingredients into the dry, then stir in until just incorporated. Fold in the chopped ginger.
5. Roll the dough into small walnut-sized balls and place on a parchment-lined baking sheet. Optional: Roll the cookies in sugar (like turbinado) before baking.
6. Bake for 7 - 10 minutes, until cookies puff up and darken slightly. Let cool on the cookie sheets. Store in an airtight container for up to four days, or in the freezer for up to 2 months.