Three-Ginger Cookies
Three Ginger Cookies
Ginger Moons
Triple Ginger Cookies



Three-Ginger Cookies

Outstanding! Here's a low-fat cookie with tangy flavor from three types
of ginger.

1 cup sugar
1/4 cup butter or margarine, melted
1 tablespoon grated gingerroot
2 tablespoons molasses
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 tablespoons chopped crystallized ginger
1/2 cup chopped dates
1/4 cup sugar

Mix 1 cup sugar, the butter, gingerroot, molasses and egg product in
medium bowl. Stir in flour, baking soda and ground ginger. Stir in
crystallized ginger and dates. Cover and refrigerate at least 2 hours.
Heat oven to 350 F. Spray cookie sheet with nonstick cooking spray. Shape
dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar. Place on cookie
sheet. Flatten slightly with bottom of glass. Bake 12 to 15 minutes or
until only small indentation remains when touched (cookies will be soft).
Remove from cookie sheet. Cool on wire rack.

Source:
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=36613





Three Ginger Cookies

Makes: 4 doz

Only ginger addicts need apply.

3/4 Cup unsalted butter, room temperature
1 Cup packed brown sugar
1/4 Cup molasses
1 large egg
2 1/4 Cups flour
2 Tsp ground ginger
2 Tsp baking soda
1/2 Tsp salt
1 1/2 Tsp fine chopped fresh ginger root (peeled)
1/2 Cup fine chopped crystallized ginger

Cream butter and sugar. Beat in molasses and then the egg. Sift flour,
ground ginger, baking soda and salt together. Beat into butter mixture
only until blended. Add the fresh and crystalized ginger and stir until
well mixed. Cover dough and refrigerate at least 2 hours or overnight.
Shape the dough into 1 inch balls and place about 2 inches apart on a
lightly greased baking sheet. Bake at 350F for about 10 minutes until
browned. Remove to a wire rack for cooling.

Source:
http://www.thealders.net/wkpowercook/desserts/cookies/3ginger.html





Ginger Moons

From Barbara Tropp's ``China Moon Cookbook.''

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/2 cup dark brown sugar
1 tablespoon finely minced fresh ginger
1 tablespoon powdered ginger
1/2 teaspoon vanilla
1 cup + 2 tablespoons flour
1/4 teaspoon baking soda
Pinch fine sea salt
1/4 cup finely diced crystallized ginger

Cream the butter and sugar with an electric mixer until smooth, about 3
minutes. Add the minced and powdered gingers, the vanilla, flour,
baking soda and salt. Mix just until the dough comes together. Turn out
on a lightly floured board, gather into a ball and flatten slightly.

Lightly flour a large piece of parchment paper. Place the dough in the
center and roll out with a floured rolling pin to 1/8-inch thickness.
Cover and refrigerate dough until firm, about 1 hour.

Preheat the oven to 350 degrees; line large baking sheets with
parchment paper.

Using half the edge of a 1 1/2-inch round cookie cutter, cut out
crescents about 3/4 inch thick at widest point. Press a tiny piece of
crystallized ginger near one tapered end. One cookie sheet at a time,
bake on the middle rack of the oven until the edges are lightly golden,
10 to 12 minutes. Cool cookies on baking sheets set on wire racks.

Makes 7 dozen moon cookies.

PER COOKIE: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (1 g
saturated), 3 mg cholesterol, 6 mg sodium, 0 g fiber.

Source:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/07/08/FD76803.DTL&type=food




Triple Ginger Cookies

3/4 cup unsalted butter, softened (6 oz., 1 1/2 cubes)
1 cup light brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all purpose flour (12 oz - measured via dip-and-scoop)
4 tsp ground ginger
1 tsp baking soda (less for more "droppy" cookies)
1 tsp baking powder
1/2 tsp salt
3 Tbsp fresh ginger, finely minced and/or crushed
4-6 oz crystallized ginger (small dice - under 3/8 inch - use "baker's
cut" if you can get it)

Cream butter and sugar together in a large mixing bowl (with electric
mixer, or by hand), add the molasses, and the egg until mixed well. Add
the fresh ginger and mix until dispersed more or less evenly.
Combine remaining ingredients (except for crystallized ginger) in a
small bowl and gradually fold them into the moist ingredients. Fold the
crystallized ginger in by hand with a spatula. Batter will be fairly
moist. Cover bowl and refrigerate 2 hrs-overnight.

Preheat oven to 350 F. Spoon batter out in tablespoonfuls on a
parchment-lined cooky sheet. Be sure to space them at least 2" apart
(they spread). Bake for about 12 minutes, or until lightly browned.
Allow to cool on the parchment sheets on the rack.

Source:
http://loveandcooking.blogspot.com/2004/11/imbb10-holiday-cookies.html




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