Post by Deleted on Mar 25, 2017 1:49:14 GMT -6
Ginger Cracks
from Baking by flavor by lisa yockelson
edc about : dozen cookies
The intense and radiant flavor of crystallized ginger brightens these spicy, chewy-crisp cookies.
About the dough:
The shortening creates a well-developed cookie with a crunchy shear to it, while the butter adds flavor; the four spices offset the dusky taste of the molasses, and the vanilla extract balances both the ground and the crystallized ginger.
Ginger cookie dough
2 cups plus 1 tablespoon unsifted bleached all-purpose flour one and three fourths teaspoons baking soda
one fourth teaspoon baking powder
one half teaspoon salt
two and one fourth teaspoons ground ginger
1 teaspoon ground cinnamon
three fourths teaspoon freshly grated nutmeg one fourth teaspoon ground allspice one half cup shortening
4 tablespoons ofone half stick) unsalted butter, softened three fourths cup plus 2 tablespoons granulated sugar
1 large egg
one fourth cup plus 1 tablespoon mild, unsulphured molasses
1 teaspoon pure vanilla extract
two thirds cup chopped crystallized ginger About 1 cup granulated sugar, for 907 rolling the unbaked balls of cookie dough
Bakeware heavy cookie sheets
Mix the ginger cookie dough
Sift the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and allspice onto a sheet of waxed paper.
Cream the shortening and butter in the large bowl of a freestanding electric mixer on low speed for 2 to 3 minutes. Add the granulated sugar and beat on moderate speed for 1 minute.
Blend in the egg, molasses, and vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the mixture even-textured. On low speed, add the sifted ingredients in two additions, beating just until the particles of flour are absorbed. Blend in the crystallized ginger.
Dough texture observation
At this point, the dough will be soft and somewhat sticky.
Freeze (or refrigerate) the dough
Scrape the dough onto a large sheet of plastic wrap, and flatten it into a shallow cake, using a rubber spatula. Wrap up the dough, place it in a baking pan, and freeze for 30 minutes, or until firm enough to roll into balls; or, refrigerate the dough for 2 to 3 hours so that it's manageable. (The dough can be stored in the refrigerator for up to 2 days in advance of
baking.)
Preheat the oven and prepare the cookie sheets Preheat the oven to 375dg F.
Line the cookie sheets with cooking parchment paper. The baking sheets need to be heavy if the cookies are to bake evenly without scorching. Double-pan the sheets, if necessary.
Form the cookies
Place the granulated sugar in a shallow bowl and have at hand.
Spoon up rounded tablespoon quantities of dough and roll into balls. Roll the balls in granulated sugar and place them, 3 inches apart, on the lined cookie sheets. Arrange nine balls of dough on each sheet. The dough balls will spread and flatten as they bake.
Best baking advice
Placing a maximum nine balls of dough on a large cookie sheet gives them enough room to bake without merging into each other.
In a hot kitchen or on a very humid day, refrigerate the dough balls on the cookie sheets for about 15 minutes before baking; if they have been refrigerated, bake the cookies for an additional minute.
Bake and cool the cookies
Bake the cookies for 12 to 13 minutes, or until set. As the cookies bake, they will puff up, then flatten out; the surfaces of the baked cookies will appear crackly and crinkly. Let the cookies stand on the sheets for 1 minute, then remove them to cooling racks, using a wide, offset metal spatula. Cool completely.
- For an extra surge of flavor, blend 1/b teaspoon ground ginger into the 1 cup granulated sugar used for rolling the unbaked cookie dough balls.
Freshly baked, the cookies keep for 3
to 4 days.
from Baking by flavor by lisa yockelson
edc about : dozen cookies
The intense and radiant flavor of crystallized ginger brightens these spicy, chewy-crisp cookies.
About the dough:
The shortening creates a well-developed cookie with a crunchy shear to it, while the butter adds flavor; the four spices offset the dusky taste of the molasses, and the vanilla extract balances both the ground and the crystallized ginger.
Ginger cookie dough
2 cups plus 1 tablespoon unsifted bleached all-purpose flour one and three fourths teaspoons baking soda
one fourth teaspoon baking powder
one half teaspoon salt
two and one fourth teaspoons ground ginger
1 teaspoon ground cinnamon
three fourths teaspoon freshly grated nutmeg one fourth teaspoon ground allspice one half cup shortening
4 tablespoons ofone half stick) unsalted butter, softened three fourths cup plus 2 tablespoons granulated sugar
1 large egg
one fourth cup plus 1 tablespoon mild, unsulphured molasses
1 teaspoon pure vanilla extract
two thirds cup chopped crystallized ginger About 1 cup granulated sugar, for 907 rolling the unbaked balls of cookie dough
Bakeware heavy cookie sheets
Mix the ginger cookie dough
Sift the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and allspice onto a sheet of waxed paper.
Cream the shortening and butter in the large bowl of a freestanding electric mixer on low speed for 2 to 3 minutes. Add the granulated sugar and beat on moderate speed for 1 minute.
Blend in the egg, molasses, and vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the mixture even-textured. On low speed, add the sifted ingredients in two additions, beating just until the particles of flour are absorbed. Blend in the crystallized ginger.
Dough texture observation
At this point, the dough will be soft and somewhat sticky.
Freeze (or refrigerate) the dough
Scrape the dough onto a large sheet of plastic wrap, and flatten it into a shallow cake, using a rubber spatula. Wrap up the dough, place it in a baking pan, and freeze for 30 minutes, or until firm enough to roll into balls; or, refrigerate the dough for 2 to 3 hours so that it's manageable. (The dough can be stored in the refrigerator for up to 2 days in advance of
baking.)
Preheat the oven and prepare the cookie sheets Preheat the oven to 375dg F.
Line the cookie sheets with cooking parchment paper. The baking sheets need to be heavy if the cookies are to bake evenly without scorching. Double-pan the sheets, if necessary.
Form the cookies
Place the granulated sugar in a shallow bowl and have at hand.
Spoon up rounded tablespoon quantities of dough and roll into balls. Roll the balls in granulated sugar and place them, 3 inches apart, on the lined cookie sheets. Arrange nine balls of dough on each sheet. The dough balls will spread and flatten as they bake.
Best baking advice
Placing a maximum nine balls of dough on a large cookie sheet gives them enough room to bake without merging into each other.
In a hot kitchen or on a very humid day, refrigerate the dough balls on the cookie sheets for about 15 minutes before baking; if they have been refrigerated, bake the cookies for an additional minute.
Bake and cool the cookies
Bake the cookies for 12 to 13 minutes, or until set. As the cookies bake, they will puff up, then flatten out; the surfaces of the baked cookies will appear crackly and crinkly. Let the cookies stand on the sheets for 1 minute, then remove them to cooling racks, using a wide, offset metal spatula. Cool completely.
- For an extra surge of flavor, blend 1/b teaspoon ground ginger into the 1 cup granulated sugar used for rolling the unbaked cookie dough balls.
Freshly baked, the cookies keep for 3
to 4 days.
