Eight hol­i­day cook­ies that start with a sim­ple short­bread or gin­ger­bread dough

We took two of our favourite cookie doughs—short­bread and gin­ger­bread—and gave them each three de­lec­ta­ble vari­a­tions. The re­sults? Eight ter­rific hol­i­day treats.

Canadian Living - - CONTENTS - RECIPES ALANNA LIPSON & THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING RENÉE DREXLER/THE PROPS

SPARKLING DOU­BLE GINGER COOK­IES MAKES ABOUT 32 COOK­IES HANDS-ON TIME 25 MIN­UTES TO­TAL TIME 55 MIN­UTES ⅓ cup un­salted but­ter, soft­ened 1 cup gran­u­lated sugar 1 large egg ⅓ cup fancy or cook­ing mo­lasses 2 cups all-pur­pose flour ½ cup finely chopped crys­tal­lized ginger 1½ tsp ground ginger 1 tsp cin­na­mon 1 tsp bak­ing soda ¼ tsp ground cloves pinch salt ¼ cup coarse sugar Pre­heat oven to 350°F. Line 2 rim­less bak­ing sheets with parch­ment pa­per. In large bowl, beat but­ter with gran­u­lated sugar un­til u y; beat in egg and mo­lasses un­til com­bined. In sep­a­rate bowl, whisk to­gether our, crys­tal­lized ginger, ground ginger, cin­na­mon, bak­ing soda, cloves and salt; stir into but­ter mix­ture just un­til com­bined.

Place coarse sugar in shal­low dish. Roll dough by 1 tbsp into balls; roll in coarse sugar to coat. Ar­range, 2 inches apart, on pre­pared pans. ake, 1 sheet at a time, just un­til edges are rm, 10 to 12 min­utes. Let cool on pans for 5 min­utes. Trans­fer to racks; let cool com­pletely.

PER COOKIE about 98 cal, 1 g pro, 2 g to­tal fat (1 g sat. fat), 19 g carb (trace di­etary fi­bre, 12 g sugar), 11 mg chol, 44 mg sodium, 106 mg potas­sium. % RDI: 1% cal­cium, 7% iron, 2% vit A, 6% fo­late.

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