Ah....sweet memories of holiday baking!
I tried a new to me ginger cookie recipe this holiday season - Triple The Ginger Cookies from Allrecipes. And they stayed fresh and soft and chewy in an airtight container for three weeks (ask me how I know...go ahead!) Yup, after the cookie platters and tins were distributed, and the Christmas decorations packed away, I came across a sealed container of these in my cookie storage room (aka home office...where no dogs are allowed...the only place a cookie can remain safe!) and yes, I triple dog dared myself to take a nibble.
And I'm still here!
No holiday cookie tray would be complete without some sort of ginger cookie. Or two....or three. This year I added this recipe to my baking to-do list. Not only do these cookies have dried ground ginger in them, but also fresh grated ginger AND crystallized ginger. The recipe scared me a little at first - would the ginger be too predominant? I mean, it CAN have quite a kick to it. But I forged ahead and grated some gingerroot and minced some crystallized ginger...and I am so happy I did!
The dough was a bit sticky after mixing, but after just an hour or so chilling in the refrigerator, it was easy to handle. I rolled it into balls, using my cookie scoop for measuring.
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| I call this photo "Way too much time on my hands! Please hire me" |
See? It really is a friendly little cookie!
My kitchen was filled with the warm aroma of ginger as the balls of dough were transformed into these...
Absolute perfect crisp-chewy texture, three distinct levels of ginger flavor, but just the right amount of ginger kick, this recipe catapulted itself into my top ten favorites before the first of the cookies had cooled completely.
They store beautifully in an airtight container, but both the cookie dough (rolled into balls) and the baked cookies also freeze well for longer storage.
1 comment:
Three weeks? That's pretty impressive! They look delicious!
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