JILLY'S TRIPLE GINGER COOKIES
Steps:
- Prepare the gingers as outlined in the introduction. Cream the butter on high until light and fluffy, about 3-4 minutes. Shut off the mechine, add the brown sugar, turn back on, turn to medium high and beat until all is incorporated and the color is beginning to lighten. Spray a liquid measuring cup with cooking spray and measure 1/2 cup of molasses. Add to the sugar mixturing slowly to combine. Stop mixing and scrape down the sides of the bowl and the bottom as well as the beater. Add the eggs, one at a time, incorporating fully. Add the three gingers. The mixture will look curdled, but it will come together. Sift together the the dry ingredients. Turn off the mechine and add the flour mix at once. Turn the mechine on slowly at first then as the flour works in turn up the speed, being careful not to overbeat the dough. Prepare several 16X18" pieces of parchment paper, or plastic wrap. Lay it out on the counter, form logs the size you'd like your cookies to be, allowing for their expansion as they bake. Wrap the paper around them tightly once and roll on the counter gently to form as round a log as possible. Twist the ends tightly. Repeat until all your dough is rolled then refrigerate for about one hour, or until it begins to hold it's shape. If you'd like your rolls to have very round edges get them out one at a time, re-roll them, wrap them again and refrigerate overnight. To Bake: Preheat oven to 350º Line baking pans with parchment paper Remove one log of dough, covering it generously with the sugar by pouring the sugar on the cutting board and rolling it in the sugar. When the sugar is generously distributed scrape the extra off the board, to be used again later, and slice the dough, about 1/4" thick. Bake 2" apart on the baking sheet until they have puffed and fallen. Depending on your oven this could be between 10-14 minutes. When they are done and cool they should be chewy with crispy edges.
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