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Registered: June 13, 2006
Posts: 169
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| | July 30, 2009 at 06:43 PM | Reply with quote | #1 |
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Farm Journal’s
“Crackle-Top Ginger Cookies”
(Original FJ's recipe ©1965 altered by Chef Fritz Blank [29 July 2009]
by the addition of mini candied ginger cubes)
• 1 Cup “shortening” (butter or butter-flavored Crisco® recommended)
• 2 Cups firmly packed dark brown sugar
• 1 Cup of candied sugar-coated ginger slices, cut into 1/4-inch cubes
• 1 USDA “large” egg
• 1 Cup Molasses
• 4 Cups of Sifted All-Purpose Flour
• 1/2 teaspoon salt
• 2 teaspoons Baking SODA
• 2 teaspoons Ground Ginger (aka “powdered ginger”)
• 1 teaspoon pure Vanilla Extract
• 1 teaspoon Lemon Extract
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• q.s. table sugar for rolling and forming the dough into balls and coating them with sugar
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1. PREHEAT OVEN TO 350°F
2. In a separate bowl, mix and sift together the dry ingredients
3. Cream the butter or shortening and gradually add the brown sugar.
4. Beat the egg into the shortening/brown-sugar mixture, and continue to beat until light and fluffy.
5. Gradually combine, blend together the dry ingredients with the creamed ingredients… followed by incorporating the mini pieces of candied ginger, along with the vanilla and lemon extracts. Mix well.
6. Refrigerate for about four hours.
7. Form the dough into 1 & 1/2 inch balls.
(A small ice cream scoop is useful for this job)
8. Roll and coat the balls in the granulated sugar, and place them 3-inches apart onto a Teflon ® baking sheet. (Do NOT flatten them.)
9. Bake for 12 to 15 minutes until brown.
10. Transfer the cookies to a wire rack until cool.
11. Store in an air-tight container.
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