This is a reprint from my foodie blog post on Ginger Biscuits for the Happy Book this week. There is nothing better than ginger cookies in the winter. These are filled with fabulous spices that help settle tummies and make you feel warm and loved. Cookies as medicine, nothing better.
Jamie, I still miss THE potatoes!!! One of my favourite dishes ever and wish I had that recipe!
I love that you can see my kitchen window's view of the bare trees reflected in this glass mixing bowl. Click here to enlarge.
Oh how I wanted to tinker with this recipe! I normally never use shortening, always preferring butter, but I held fast to most of the original components of the recipe. I personally do not need 40 cookies so I did divided the recipe in half. I still needed a big bowl so if you are going to make this get the biggest mixing bowl out that you have. I will share the original measurements here with you.
Cream together 3/4 cup of shortening with 1 cup of sugar.
Beat in 1 egg and 1/4 cup of molasses.
In a separate bowl sift together 2 cups flour, 2 tsp baking soda, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon and 1 tsp cloves. I used a little less cloves. OK, I said I tinkered a bit! Blend dry ingredients into the wet ingredients.
The recipe says to shape into small balls. I used a small ice cream scoop that I use for making truffles and it worked perfectly.
I rolled the cookies in some PC Organics Sugar that I love to use for baking occasions just like this! Of course you can just use regular sugar but there is something special about this sugar that I love.
Place the balls two inches apart on a parchment-lined baking sheet and bake in a 350F preheated oven for 8 to 10 minutes. I think I baked mine for 8, you really do not want to over bake these. They should still be soft when they come out of the oven. Cool on the baking sheet for 10 minutes and then move to a cooling rack.
Oh how I love the crackling!!! That is what makes these cookies so very unique and stunning.
I have had friends make these since I posted them and they were a huge hit! My new fabulous next door neighbour said they were the best cookies she has ever had so that is a very good sign too! May these cookies bring you as much happiness as they have me and my friends.
8 comments:
I'm literally drooling right now! Looks delish and not too hard to do!
I must try them too!!!
Wow, these look absolutely perfect, Suzie! Amazing. I love the crackling too!
And with the potatoes, Mom literally through potatoes and pepperoni in the pan (well, not in a pan, in a wok!) and then grated in cheese and some whisked eggs. Ta-da. The key is getting the potatoes cooked.
Ginger cookies have always been my favourite, right from when I was a little girl. I use my Mom's recipe, which is very similar to yours.
These look SO good - I'm definitely going to have to give them a try! I'm taking a cookie class at the culinary center in a couple weeks. Should be fun to bake with a bunch of other people. We'll get to bring home a lot of cookies from the sounds of it! :)
My sweetie Nigel made these very cookies last week, and I can report that they are every bit as tasty as Suzie's wonderful photos make them look! Nicely gingery and the sugar rolling finishes them beautifully. The batch of cookies disappeared really fast here!
Question... Are they soft and chewey, or crispy? Crossing my fingers for soft and chewey! :)
Thanks everybody! So glad you're enjoying the cookies. Thanks for the recipe for Mom's potatoes Jamie, they're so good. Bret, the first day they're pretty soft and chewy but they do harden within 24 hours. Although I found that if you put the batter in the fridge, nuke them a bit and then bake them, they're very soft and chewy but they don't crackle.
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