Huh? Did you look again? I am a total ginger freak, as many of you know. Troy, my now Husband, once bought me a pound box of chocolate covered ginger for Valentine's Day when we were courting.
Lately, I have been jonesing for the spicy, sweet stuff, purchased some candied ginger from Berkeley Bowl West, made some really delicious Apricot Ginger Jam a month or so
back, and Friday, while hanging around Whole Foods Market, I spied some lovely dark brown ginger snaps in the bulk section. They were little crisp cookies, only about an inch and half big, but once I popped one into my already salavating mouth....my taste buds came alive in spicy goodness! These little cookies were really full of flavor and I tried like hell to ignore the little ginger devil on my shoulder prodding me to go back for more than a sample.
Finally, while looking for compost bags, I could ignore it no more and went back to get a few for myself to bring home. At $9.99 a pound, though, these lovely little morsels were expensive for my limited budget, so I just bought a small handful to keep to myself. Sorry Troy, and Lucia........no ginger goodness for you!
Anyhow, today, I got to thinking that I can probably make these for myself. So, while Troy was sleeping, and Lucia was watching Good Luck Charlie, and of course after I took our big doggie boy Angus to the courts to run off some energy, I got to recipe development.
I got out my Mother's Ginger Cookie recipe, Mama used to make this dough for Gingerbread Men at Christmas. Just the idea of getting out these spices makes my heart
swell for her and my time together on cold, crisp California December afternoons at holiday time. She liked her cookies soft,(like Troy likes his cookies) but I like my cookies crisp and chewy, so I knew that I had some recipe development to do.
After doing some online research, and a few trial and errors, Here is what I came up with.
Crispy Double Gingersnaps
3/4 cup shortening
1/4 cup splenda
3/4 cup sugar
1/4 cup molasses
2 cups white wheat flour
2 tsp baking soda
1/2 tsp sea salt, finely ground
3 tsp cinnamon
1 TBSP ground ginger
1/2 tsp ground cloves
1/4 cup candied ginger, finely chopped
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large bowl, cream together shortening, sugar and Splenda. Scrape down the sides and bottom of the bowl. Add the egg, and beat until light and fluffy, then stir in the molasses.Scrape down the bowl again.
In a separate bowl, sift together the flour, salt, spices and baking soda. Add to the egg/butter mixture and stir until just blended. Scrape down the sides once more.
By hand, stir in the candied ginger.
With a small ice cream scoop, mine is a professional scoop with a purple handle marked "40", scoop the dough flat, and then roll into a ball. Place on the prepared cookie sheet, 3 across, and four down.
Flatten the dough with the palm of your hand and bake for 10-12 minutes.
Let cool completely on a wire rack.
Notes about this recipe:
*If you use butter instead of shortening, your cookies will be soft and not crisp.
*Normally I swap out Splenda for all sugar in my recipes,because my Husband Troy
is diabetic but in this case, if you really want crisp cookies, using sugar is
*Alternatively, if you prefer a sweeter cookie, you can roll the dough balls in
finely granulated sugar before putting on the cookie sheets and flattening.
*If a really spicy cookie is what you are craving, try adding 1/4 tsp finely
ground black pepper to this recipe. It really adds a bit of a kick!
10 years ago