TRIPLE GINGER COOKIES

Not to be confused with holiday gingerbread, these are for real ginger-lovers and have way more bite.

Triple Ginger Cookies

Star Tested

Difficulty: 2 out of 5 Adapted from the 1980s sensation The Silver

Palate Good Times Cookbook by New Yorkers Julee Rosso and Sheila Lukins. These get their zing from the combo of ground ginger, fresh ginger and crystallized ginger. 3/4 cup (185 mL) unsalted butter, at room

temperature 1 cup (250 mL) packed dark brown sugar 1/4 cup (60 mL) molasses 1 large egg 2-1/4 cups (560 mL) all-purpose flour 2 tsp (10 mL) ground ginger 2 tsp (10 mL) baking soda 1/2 tsp (2 mL) kosher salt 1-1/2 tbsp (22 mL) finely chopped, peeled, fresh

ginger

1/2 cup (125 mL) crystallized ginger, finely

chopped Topping (optional):

About 2 oz (60 g) coarse chocolate chunks In large bowl with electric mixer on mediumhigh speed, cream butter, sugar, molasses and egg.

In another bowl, whisk flour, ground ginger, baking soda and salt.

Stir flour mixture into butter mixture with a wooden spoon until blended. Add fresh and crystallized ginger and stir until combined.

Refrigerate dough for at least 2 hours until firm.

Scoop about 1 tbsp (15 mL) of dough for each cookie, roll into a ball and place about 2 inches (5 cm) apart on parchment-lined baking sheets.

Bake in batches in preheated 350 F (180 C) oven until browned, about 10 to 12 minutes.

Let cookies sets a couple of minutes on the sheets and if desired, dab centre of each with chunk of chocolate. Transfer to wire racks to completely cool.

Store in airtight container up to 5 days or freeze up to 1 month.

Makes about 40.

agordon@thestar.ca