|What one of my holiday gifts typically look like|
pumpkin upside down cake with caramelized pecans. Peppermint is a gum, not a flavor in baked goods (I don't eat candy canes either). Do not ever pair mint with chocolate and offer it to me. You might as well hand me a piece of fudge and ask me to brush my teeth at the same time.
crystallized ginger, also from Penzey's. Granted, I was conservative and only bought the little jar which meant I was about 1/2 cup short of the amount called for in the recipe. No matter, I just needed to try a little of it in the cookies. I'm not entirely sure if they added anything to it, either because I didn't have/use enough for it to matter or whether the ginger flavor got lost in the molasses. If you make this recipe, you probably want to use the right amount and see for yourself.
|Underbaked a little too much|
|Baked just right, note the difference in texture|
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup plus 2 tablespoons solid shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
6 tablespoons light unsulphured molasses
2 1/2 teaspoons vanilla extract
3/4 cup coarsely chopped crystallized ginger
Sugar and spice rolling mixture
3/4 cup granulated sugar blended with 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
- Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves and allspice.
- Cream the shortening and butter in the large bowl of a stand mixer on medium-low speed for 4 minutes. Add the sugar in 3 additions, beat on low speed for 1 minute after each addition. Blend in whole egg and egg yolk. Blend in the molasses and vanilla extract.
- On low speed, mix in the sifted ingredients in 3 additions, beating just until absorbed. Blend in the chopped crystallized ginger with the last addition. Scrape down sides of the mixing bowl to keep dough even textured.
- Refrigerate the dough for 3 hours or until moldable and rollable into balls. Once chilled, portion the dough into golf-ball-size dough balls, cover and freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F (I baked it at 350 degrees and it was fine). Line baking sheets with parchment paper.
- Place the sugar and spice rolling mixture in a shallow bowl. Roll each frozen dough ball in the mixture and place on prepared baking sheets, spacing about 3 inches apart.
- Bake for 14 minutes or until set. Let stand on cookie sheets for 1 minute then transfer to cooling racks using a wide metal spatula to cool completely.