Chewy Gingersnaps

December 18, 2012

Every year my friend B and her mum host a mother-daughter Christmas cookie exchange. My favourite Christmas cookie is shortbread, but my mum has dibs on that recipe so I had to come up with something new.  I wanted something seasonal (somehow chocolate chip cookies just don’t seem Christmasy enough) and immediately thought of the chewy ginger cookies at Starbucks that I loved in law school.  I consulted my mum for a recipe and she sent me a clipping from the local paper that seemed to be exactly what I was looking for – chewy, gingery yumminess.  These turned out great and have now been my Christmas cookie exchange go to  for the past two years.

Chewy Gingersnaps || A Year in the Kitchen

Chewy Gingersnaps

From the Vancouver Sun
Makes approximately 36 cookies.

4 cups all-purpose flour
1/2 teaspoon fine sea salt (or regular salt will work just fine)
4 teaspoons baking soda
4 teaspoons (heaping) ground ginger
2 1/2 teaspoons cinnamon
1 1/3 cups vegetable oil
2 cups sugar
2 large eggs
1/2 cup baking molasses
additional sugar for rolling the cookies

Preheat oven to 325F. Line cookie sheets with parchment paper (or silpats, which I use and they are fantastic).

In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon.

Beat the oil, sugar and eggs until the mixture is smooth and light. Beat in the eggs, one at a time, followed by the molasses, scraping down the sides of the bowl after each addition. Mix in the dry ingredients to make a firm dough. Cover and let the dough rest for 10 minutes.

Spread out additional sugar on a plate. Using lightly floured fingers, roll the dough into 3/4 inch balls then roll each ball in the granulated sugar, coating it evenly. Place on the baking sheets.

Bake until the cookies are puffed, cracked and lightly golden brown, about 12 – 15 minutes. Allow the cookies to cool on the baking sheet for a few minutes then transfer to a cooling rack.

Store the cookies in an airtight container for up to a week. Freeze for longer storage.

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Witch Finger Cookies

January 30, 2010

Better late than never…

This recipe is very seasonably inappropriate, so just remember it when October rolls around. I remember my mum making these cookies from Canadian Living when I was younger for Halloween. I think there may have also been punch with ice cubes made in rubber gloves to look like hands. So when our friends invited us over for a Halloween party, they seemed like the perfect snack to bring. Surprisingly, they are very tasty and were a big hit among the party goers – by the time The Shining was over so were the cookies.

Witch Finger Cookies

Adapted from Canadian Living
Yield: approx. 40 fingers

1 cup butter, softened
1 cup icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon  vanilla
2-3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 tablespoon jam

In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Roll heaping teaspoonful of dough into finger shape for each cookie.

Dip one side of the almond in the jam. Press almond firmly into 1 end for nail, making sure that the jam oozes out from underneath. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes.