Ginger-Toffee Cookies
#6
  Re: (...)
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.)
-----
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

- - - - - - - - - - - - - - - - - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#7
  Re: Ginger-Toffee Cookies by cjs ( I wanted to post th...)
Well, they sure sound scrumptious!
Maryann

"Drink your tea slowly and reverently..."
Reply
#8
  Re: Re: Ginger-Toffee Cookies by Mare749 (Well, they sure soun...)
I'm not a great cookie person, but I think these are the best I've every tasted!!

[Image: cookies.jpg]
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#9
  Re: Re: Ginger-Toffee Cookies by cjs (I'm not a great cook...)
Oh, those just look so good, Jean! I was going to make Labrador's snickerdoodles next, then I'll be trying these.
Maryann

"Drink your tea slowly and reverently..."
Reply
#10
  Re: Re: Ginger-Toffee Cookies by Mare749 (Oh, those just look ...)
Don't even have to try them: I know I'll like them! Soon. Very soon.
If blueberry muffins have blueberries in them, what do vegan muffins have?
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)