Le Dessert – Ginger Cookies

I’m such a big slacker! didn’t even notice blogger changed it’s format… -____-||| anyway, at least I’ve something to post today 😛

My daily schedule is still hectic, there are too many things to do and too little time; In order to cheer myself up to continue all these crazy work, I decided to make some ginger cookies today. I’ve always been a big fan for chewy cookies, especially chocolate chips!!! Yum~ I made it twice for the past few weeks, guess it’s too good, I didn’t even get the chance to take pictures ^__^” I love the taste of ginger – spicy, fragrant, gives you a kick when you’re not in the mood or tired, it even gives warmth in the winter. Though the weather is not cold anymore, it is still healthy enough for everyday.

Cookies are about 1/2″ thick, and mine is HUGE! lol

Today I’m using Barefoot Cortessa’s Ultimate Ginger Cookie, ingredients are pretty easy to obtain probably you’ve a bunch sitting at home. The cookies turned out really good, very light and fragrant like most imported ginger cookies. Pair with ice-creams! it taste like heaven that way, wonderful for hot weather in the Summer! I hope to bake more in coming weeks, there are a few in my mind – Green Tea Chiffon Cake, Straberry Macaron, Swiss Cake Roll…etc. I need more time… more time!!! 😀

It only consider complete with ice-cream!
I use organic vanilla bean ice-cream from Whole Foods


Ultimate Ginger Cookie
Recipe by Ina Garten, Barefoot Cortessa

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 extra-large egg, at room temperature
  • 1 1/4 cups chopped crystallized ginger (6 ounces)
  • Granulated sugar, for rolling the cookies

Directions

  1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
  4. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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