Triple-Gin­ger Ginger­snaps

Country Woman - - LET’S EAT -

Gin­ger cook­ies are hol­i­day hits. Tuck them into clean, re­cy­cled cof­fee cans wrapped in dec­o­ra­tive pa­per. With a glue gun, add rib­bon or trim to cans. —JES­SICA FOLLEN WAUNAKEE, WI PREP: 35 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 5 DOZEN ²/₃ cup but­ter, soft­ened

1 cup packed brown su­gar

1/₄ cup mo­lasses

1 large egg, room tem­per­a­ture 2 tsp. minced fresh gin­ger­root 1 cup all-pur­pose flour ³/₄ cup whole wheat flour

3 tsp. ground gin­ger

11/2 tsp. bak­ing soda

1/2 tsp. fine sea salt or kosher salt 1/2 tsp. ground nut­meg

1/₄ tsp. ground cloves

3 Tbsp. finely chopped crys­tal­lized gin­ger

1/₄ cup su­gar

11/2 tsp. ground cin­na­mon

1. In a large bowl, cream the but­ter and brown su­gar un­til light and fluffy. Beat in mo­lasses, egg and fresh gin­ger.

2. Com­bine flours, ground gin­ger, bak­ing soda, salt, nut­meg and cloves; grad­u­ally add to creamed mix­ture and mix well. Stir in crys­tal­lized gin­ger. Cover and re­frig­er­ate un­til easy to han­dle, about 1 hour.

3. Pre­heat oven to 350°. In a small bowl, com­bine su­gar and cin­na­mon. Shape dough into 1-in. balls; roll in su­gar mix­ture. Place 3 in. apart on parch­ment-lined bak­ing sheets.

4. Bake un­til set, 10-12 minutes. Cool 2 minutes be­fore re­mov­ing from pans to wire racks. Store in an air­tight con­tainer. 1 COOKIE 54 cal., 2g fat (1g sat. fat), 8mg chol., 65mg sod., 9g carb. (6g sug­ars, 0 fiber), 1g pro.

TRIPLEGINGER GINGER­SNAPS

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