Ginger Beltane Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Have all ingredients at room temperature.
• Preheat oven to 350 degrees F.
• Grease a large bundt pan.
• Melt chocolate in a double boiler or microwave then set aside to cool.
• In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
• In a large bowl, cream the butter.
• Add the brown sugar to the butter and beat until fluffy.
• Beat the eggs, one at a time, into the butter mixture.
• When the chocolate has cooled to body temperature, mix it into the butter mixture.
• Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
• Bake for 2 hours, or until done (knife test).
• Let the cake cool for 20 minutes, then remove from pan.
• Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
• Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
• Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
• When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
• Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
• Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
• This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.