Double Ginger Crackles Bloomingdales Recipes

DOUBLE GINGER CRACKLES (BLOOMINGDALES)

Steps:

• Position racks in upper and lower third of the oven Preheat the oven to 350F Line 2 large cookie sheets with parchment or nonstick baking liners In a medium bowl, whisk the flour and ground ginger, baking soda and salt In a bowl beat the butter and 1 cup of sugar in an KitchenAid Add the egg, molasses and crystallized ginger Beat well Add the dry ingredients and mix on low speed until well blended Pour remaining 1/3 cup of sugar into a shallow bowl Using a 1 Tbl scoop, shape the dough into 1" balls Roll each ball in the sugar to coat Set the balls 1 1/2" to 2" apart on the prepared cookie sheets Bake, rotating the sheets halfway through until the cookies are puffed If you touch a cookie it should feel dry on the surface but soft inside The surface cracks look a bit wet Let the cookies sit on the sheet for 5 minutes Transfer to a rack to cool completely Store in an airtight container.

GINGER CRACKLES

Steps:

• Beat 1 1/2 sticks butter, 1/4 cup dark brown sugar and 1/2 cup granulated sugar. Add 1 egg yolk, 1 teaspoon vanilla, 1/2 cup molasses and 2 tablespoons ginger preserves. Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, a pinch of pepper, 2 teaspoons ground ginger and 1/2 teaspoon each allspice, dry mustard and salt. Stir into the butter mixture and chill 30 minutes. Roll into balls, sprinkle with sugar and bake 15 to 20 minutes at 375 degrees.

DOUBLE GINGER COOKIES

Steps:

• Lightly spoon flours into dry measuring cups, and level with a knife.
• Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
• Make a well in center of mixture.
• Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
• Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
• Preheat oven to 350 degrees.
• Lightly coat hands with flour.
• Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
• Roll balls in 1/4 cup sugar.
• Place balls 2 inches apart on baking sheets coated with cooking spray.
• Bake at 350 degrees for 15 minutes or until lightly browned.
• Cool 1 minute on pan.
• Remove from pan; cool completely on wire racks.

DOUBLE GINGER CRACKLE COOKIES

Steps:

• Cream together shortening and sugar; add egg and molasses and mix well.
• Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture.
• Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets.
• Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven.
• Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.

DOUBLE GINGER COOKIES

Steps:

• Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
• Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
• Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.