I wanted to post this in the
Gingerbread (or 'brede' ) thread, but I hadn't tried it so, was hesitant. Just made it, well kind of, it's at the point of the 1 hour rest - and if I can stay out of the dough, I might get some wonderful cookies made - the dough is wonderful!!!
Will post if the rest is any good....
Ginger-Toffee Cookies
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup unsalted butter -- (1 1/2 sticks) room temperature
1 cup dark brown sugar -- (packed)
1 large egg
3 tablespoons dark robust-flavored molasses (do not use blackstrap)
1/2 cup toffee bits
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)
Preheat oven to 350 degrees F. Butter 2 large (16x14-inch) baking sheets.
Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1 1/2-inches in diameter.
Roll each dough ball in turbinado sugar, coating completely. Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer.
Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
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These soft, spicy and assertive cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside
Source: Cooking.com
Makes 24
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Gingerbread (or 'brede' ) thread, but I hadn't tried it so, was hesitant. Just made it, well kind of, it's at the point of the 1 hour rest - and if I can stay out of the dough, I might get some wonderful cookies made - the dough is wonderful!!!
Will post if the rest is any good....
Ginger-Toffee Cookies
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup unsalted butter -- (1 1/2 sticks) room temperature
1 cup dark brown sugar -- (packed)
1 large egg
3 tablespoons dark robust-flavored molasses (do not use blackstrap)
1/2 cup toffee bits
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)
Preheat oven to 350 degrees F. Butter 2 large (16x14-inch) baking sheets.
Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1 1/2-inches in diameter.
Roll each dough ball in turbinado sugar, coating completely. Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer.
Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
-----
These soft, spicy and assertive cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside
Source: Cooking.com
Makes 24
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com