REGENCY GINGER CRISPS
This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation this summer. I want to send the book to my partner in the Used Media Swap, I am saving the recipe here so I can try it later. If you try this recipe before me, please leave a review & let me know how it tastes. By the way, the book was quite fun to read. Another note: I guessed on the serving sizes & will amend once I use this recipe. It just looks too good not to share. Prep time does not include refrigeration time.
Provided by QueenBee49444
Categories Dessert
Time 24m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Do not preheat oven yet, dough must chill before baking.
- Melt butter and mix in sugar.
- Let mixture cool.
- Add egg (s).
- Add soda, molasses, salt and ginger.
- Stir thoroughly.
- Add flour and mix inches.
- Chill the dough for at least 1 hour (overnight is even better).
- Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
- Roll dough into walnut-sized balls,.
- Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
- Place cookie balls on greased cookie sheets, 12 to a standard sheet.
- Flatten them with a spatula.
- Bake at 375 degrees for 10-12 minutes or until nicely browned.
- Cool on cookie sheets for no more than 1 minute.
- Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
Nutrition Facts : Calories 105, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 134.8, Carbohydrate 16.4, Fiber 0.2, Sugar 9.9, Protein 1
MOLASSES-GINGER CRISPS
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
- Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
- Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
REGENCY GINGER CRISPS FROM CHOCOLATE CHIP COOKIE MURDER
Steps:
- Melt butter and mix in brown sugar. Let cool and add. egg. Add soda, molasses, salt, and ginger. Mix thoroughly. Add flour and mix completely. Chill dough at least 1 hour, overnight is better. When chilled preheat oven to 375 degrees with the rack in the middle position. Roll dough into walnut sized balls between hands. Roll balls in sugar (shake lightly in plastic bag of sugar. Place on greased cookie sheets (12 to a standard sheet) and flatten with spatula. Bake at 375 degrees for 10 to 12 minutes. Cool on cookie sheet for no longer than one minute and remove to wire rack to finish cooling. If left on cookie sheet too long they will stick.
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