Triple Ginger Walnut Cookies Recipes

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

TRIPLE GINGER COOKIES

Steps:

• In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
• In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
• Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
• Preheat oven to 350 F. Line baking sheets with parchment paper.
• Roll dough into tablespoon sized balls and roll each ball in sugar.
• Place 2" apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
• Cool on the pan for a few minutes then remove to a wire rack.

TRIPLE GINGER WALNUT COOKIES

Steps:

• Heat oven to 350 degrees.. Cream together butter and sugars until fluffy. Add eggs and combine well. Stir in flours, ginger powder, fresh ginger and salt until just combined. Fold in the walnuts.. Spoon onto ungreased cookie sheets. Top with chopped candied ginger.. Bake 10 to 14 minutes, until very light brown

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

GINGER WALNUT COOKIES

Steps:

• 1. In a mixing bowl cream the butter (should be softened) with the sugars. Beat until fluffy using a mixer. Add the egg and extra yolk and mix well. Add the vanilla and bourbon and mix well. Add the salt, ginger, baking soda and baking powder and mix well.
• 2. Stir in the walnuts, golden raisins, and flour. Mix well. At this point you can bake the cookies, but for a slightly higher rise, chill the dough for 1 hour before baking.
• 3. To bake, have the oven preheated to 375 degrees or 350 degrees for a convection oven. Make balls of dough 1 1/4 - 1 1/2 inch in size. Leaving a couple of inches between the the balls of dough, bake on an ungreased cookie sheet for 11 minutes. (Check at 10 minutes if your oven is hot or baking sheet is darkened.
• 4. Remove baked cookies from the oven and rest a minute before transferring to a rack with a spatula to cool completely.
• 5. Store the cooled cookies in an airtight container. Makes approximately 38 cookies.

TRIPLE-GINGER COOKIES

Steps:

• Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
• Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

CHEWY TRIPLE GINGER COOKIES

Steps:

• In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
• Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
• Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
• Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

TRIPLE WALNUT COOKIES

Steps:

• In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
• Add vanilla, beat in well.
• Add flours, nutmeg and ground walnuts, beating inches
• Fold in the chopped walnuts and currants (if using). [Photo24688]
• Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
• Using damp hands, roll dough into a log about 2" in diameter.
• Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
• When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
• Unwrap one log and roll it in the coarse sugar to coat the sides completely.
• Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
• Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
• Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
• Cool completely on the sheets.

TRIPLE GINGERS LOVERS' BISCOTTI

Steps:

• Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
• In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
• In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
• Stir in fresh ginger and crystallized ginger; fold in nuts.
• Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
• Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
• Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
• Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
• In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
• Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
• Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
• Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
• I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.