Ever since I posted that I’m not much of a baker, I’ve gotten emails from readers sharing their favorite holiday cookie recipes. And as, by Murphy’s law, I seem to be on the radar for email chain letters re: sharing holiday cookie recipes, I’ve decided to give a few of these a whirl. I’m glad I did. The first one is the ginger-iest triple play ginger cookie I’ve had. And the second, in its browned butter spooned up self, is my new favorite indulgence. I wish there was some way to make up a few batches, put them out on one of my grandmother’s china plates in cyber space, and share them with you. Happy holidays. yrs. Laura
Ginger Spice Cookies
2 1/2 tablespoons fresh ginger, peeled and grated
1 1/4 cup crystallized ginger, finely chopped
5 cups all-purpose flour
4 t. ground ginger
2 t. ground cinnamon
1 t. ground cloves
1/2 t. ground white pepper
1 t. baking soda
1 t. table salt
3 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
1/2 cup molasses
Other ingredients needed:
Whisk flour, spices, soda, salt, and
pepper together in a bowl; set aside
Cream butter and both sugars
together in a bowl with a mixer
Add egg, beat until incorporated,
then beat in the molasses, gradually
add flour mixture, mixing just to
combine. Chill dough until slightly
firm, about 1 hour.
Preheat oven to 350; line baking
sheets with parchment (or use a Silpat.)
Scoop out about a tablespoon size amount
and smooth into balls, coat in sugar, and
arrange on baking sheets, about 2″ apart.
Flatten balls with the bottom of a
measuring cup, then bake 10-12 min.
(9-10 min. for softer cookies)
Ice with p. sugar/milk mixture (about 1 c. sugar to 1T. milk, paste like)
Makes about 5 dozen.
Browned Butter Spoon Cookies
2 sticks (1 cup) cold unsalted butter, cut into pieces
3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
1/3 cup fruit preserves (your choice)
Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
Form and bake cookies:
Put oven rack in middle position and preheat oven to 325°F.
Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.
• Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.
• Cookies keep in an airtight container at room temperature 2 weeks.