Olive Nation Blog

AUSTRALIAN CRYSTALLIZED GINGER COOKIES

Posted by John Rusnak in Nuts and Snack Mixes & Recipes, Nov 11 2009

A customer sent us this fabulous recipe. She maintains that an excellent quality crystallized ginger is essential. She strongly urges using Australian crystallized ginger from JR Mushrooms & Specialties or OliveNation to produce these soft, chewy ginger cookies. Let us have your feedback.

GINGER SPICE COOKIES

4c.       flour

5 tsp.   ground ginger

4 tsp.   baking sode

2 tsp.   ground cinnamon

2 tsp.   ground cloves

1½       tsp. kosher salt

5 oz.    Australian crystallized ginger, chopped

2c.       dark brown sugar

1c.       vegetable shortening (at room temperature)

½c.      butter, softened

2          large eggs

½c.      molasses (not dark or robust)

Granulated sugar

Preheat oven to 350°.

Combine first six ingredients in a large bowl and whisk to blend. Mix in Australian crystallized ginger.

In an electric mixer, beat the butter, shortening and brown sugar until fluffy. Add eggs one at a time. Mix until just combined. Add molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate for an hour.

Add a few tablespoons of the granulated sugar into a small bowl. Roll the cookie dough into balls measuring about 1 to 1½ inch balls. Roll the balls in the sugar to coat completely. Place the balls on greased (or silpat-lined) cookie sheets spaced about 2 inches apart

Bake cookies until cracked on top but still soft to touch, about 10-11 minutes. Reverse the cookie sheets after about 5 minutes. Cool on cookie sheets for about 5 minutes. Transfer the cookies to a cooling rack to cool completely.

Makes about 54-60 cookies