SWEDISH GINGER COOKIES WITH CRYSTALLIZED GINGER
This is a fantastic cookie recipe that I found in the LCBO Holiday 2003 Food & Drink magazine. I've been making these cookies for a few years now, but I've had a lot of requests for the recipe recently! I hope you enjoy them too!
Provided by Ennoia
Categories Dessert
Time 1h
Yield 3 dozen cookies, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C).
- Line a cookie sheet with parchment paper.
- In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
- Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
- Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.
SPICE COOKIES WITH CRYSTALLIZED GINGER
Crystallized ginger gives these spice cookies extra zip!
Provided by J. Storm
Categories Desserts Cookies Spice Cookie Recipes
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
- In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
- Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 24.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 111 mg, Sugar 12.4 g
GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES
From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)
Provided by huskiebear
Categories Dessert
Time 1h30m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
- Add flour, salt and baking powder and pulse until combined.
- Add butter in chunks and pulse until mixture resembles fine cornmeal.
- In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
- Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
- Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
- Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
- Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
Nutrition Facts : Calories 114.4, Fat 5, SaturatedFat 3.1, Cholesterol 19.7, Sodium 25, Carbohydrate 16.8, Fiber 0.2, Sugar 11, Protein 0.9
CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER
Make and share this Cranberry Orange Cookies With Crystallized Ginger recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30-40 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt.
- Cream sugar and shortening together until light and fluffy.
- Add cream, orange extract and grated orange rind.
- Gradually add flour mixture.
- Fold in cranberries and candied ginger.
- Form dough into 2 logs, each about 1 1/2- inches in diameter.
- Wrap in waxed paper and chill for at overnight.
- Preheat oven to 375° and lightly grease cookie sheets.
- Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
- For glaze mix together orange juice, powdered sugar and food coloring.
- Drizzle on cooled cookies.
Nutrition Facts : Calories 102, Fat 4, SaturatedFat 1.3, Cholesterol 1.7, Sodium 26.3, Carbohydrate 16, Fiber 1.1, Sugar 9.9, Protein 1
MOXIE'S CRYSTALLIZED GINGER COOKIES
This was originally posted by my cyber-friend Moxie; I was lucky enough to rescue it during an 'adoption' drive. My suggestion for candied ginger is Evelyn/Athens' #140699 -- absolutely delicious and worthy of a wonderful cookie like this one. Moxie's original intro read: "Candied ginger is one of my favorite things. Before you buy it on the spice aisle, look in the Asian foods section of your supermarket. Usually it is sold in bags there, and is much less expensive. This cookie recipe came from the back of one of those bags of candied ginger -- but I added the sesame oil because I think the nuttiness of it is such a nice complement to the ginger. Prep time includes an hour for the dough to chill."
Provided by winkki
Categories Dessert
Time 1h25m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Cream butter& sesame oil with molasses sugar and egg.
- Sift together dry ingredients (except candied ginger) and add to creamed mixture.
- Blend well.
- Fold in candied ginger.
- Chill for one hour.
- Form into 1-inch balls, roll in granulated sugar.
- Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
- Bake 8-10 minutes.
CRYSTALLIZED GINGER COOKIES
Steps:
- Preheat oven to 375F. Cream butter and 1 cup sugar on medium speed until light and fluffy. Add molasses and egg, mixing after each addition. Sift together dry ingredients. Add to creamed mixture. Mix until the flour is almost incorporated. Stir in chopped ginger. Chill in refrigerator for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on parchment lined cookie sheets. Bake 8-10 minutes.
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