ISO: ISO: Does anyone have a gingersnap cookie that has crystallized sugar in it?
- Thread starter dawn_mo
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No, but I have a great biscotti that has honey, almonds and candied ginger.
They are actually a bit too sweet for me so cutting down the sugar would be a good thing. And you can cut them as small as you need for portion control.
Let me know if you want to go down that path as well as gingersnaps.
They are actually a bit too sweet for me so cutting down the sugar would be a good thing. And you can cut them as small as you need for portion control.
Let me know if you want to go down that path as well as gingersnaps.
andreaindc
Well-known member
Is there a difference between candied ginger & crystallized ginger?
If so, how are they different taste-wise?
Thanks.
If so, how are they different taste-wise?
Thanks.
Dawn, Link for Chewy Ginger Snaps from "The Ginger People"
http://www.gingerpeople.com/recipe_snaps.html
http://www.gingerpeople.com/recipe_snaps.html
Dawn, Link for Ultimate Gingersnaps (can't wait to try this) - Sunset Magazine ...>
Recipe from same company as above "The Ginger People."
http://food.sunset.com/sunset/recipefinder.dyn?action=displayRecipe&recipe_id=522892
Recipe from same company as above "The Ginger People."
http://food.sunset.com/sunset/recipefinder.dyn?action=displayRecipe&recipe_id=522892
Honey Almond Ginger Biscotti
(I was just going to put the link, but who knows if that might go away some day, so here it is in both formats. As I mentioned, cut down the sugar to 1/2 C with no loss in flavor.)
***************************
Originally posted at Gail's Swap in 1997
From Gourmet Oct.'94, Created by Marian
Krainin Bishop, Arlington, Virginia
3/4 C blanched whole almonds
1 stick (1/2 C) unsalted butter, soft
1/4 C honey
3/4 C sugar (***reduce?)
2 large eggs
2 3/4 C flour
3/4 tsp baking soda
1 tsp pure vanilla
1/3 C chopped crystallized (candied) ginger
Preheat oven to 400F
Spread almonds on baking sheet and toast in
middle of oven until golden brown (7-8
min. Watch!!!). Cool and chop coarse.
Reduce temp to 350 and lightly grease cookie
sheet (I use the paper from the butter)
With electric beater, mix eggs and sugars
till light and creamy. Add eggs, 1 at a time,
beating well. Add vanilla.
Stir flour, salt and baking soda together.
Mix with egg mixture. Stir in almonds and
ginger.
Turn dough onto lightly floured surface and
gently knead a few times (dough should still
be very soft and slightly sticky.It may stick
to your fingers). Divide dough into thirds.
With floured fingers, pat into flattish log,
10x2", at least 3" apart on pan.
Bake 20 minutes till golden. Cool 10 min.
Cut into 3/4" slices and arrange biscotti,
cut side down, on baking sheet. Bake 10
minutes on each side. Cool. Store in
airtight container.
**I've made these at least 30 times. People
tend to exhibit strange habits when eating
them...they begin to get very territorial
and (it may as well be said) selfish.
Sneaking a few extra when no one is looking,
lurking around the kitchen at all hours, and
telling boldface lies when accused of hording
the entire batch. Such is the price one must
pay for a good biscotti. Thank you, Marian.
The only comment I have: I don't usually
bake mine the full 40 minutes. I like 'em a
little softer and chewier. Coffee-Dunkable,
yet Not-quite-chip-a-tooth Hard. It's also
quite sweet. Other than that, it's a killer
recipe. Enjoy.
http://63.123.232.200/HyperNews/get/archive_swap10801-10900/10827.html
(I was just going to put the link, but who knows if that might go away some day, so here it is in both formats. As I mentioned, cut down the sugar to 1/2 C with no loss in flavor.)
***************************
Originally posted at Gail's Swap in 1997
From Gourmet Oct.'94, Created by Marian
Krainin Bishop, Arlington, Virginia
3/4 C blanched whole almonds
1 stick (1/2 C) unsalted butter, soft
1/4 C honey
3/4 C sugar (***reduce?)
2 large eggs
2 3/4 C flour
3/4 tsp baking soda
1 tsp pure vanilla
1/3 C chopped crystallized (candied) ginger
Preheat oven to 400F
Spread almonds on baking sheet and toast in
middle of oven until golden brown (7-8
min. Watch!!!). Cool and chop coarse.
Reduce temp to 350 and lightly grease cookie
sheet (I use the paper from the butter)
With electric beater, mix eggs and sugars
till light and creamy. Add eggs, 1 at a time,
beating well. Add vanilla.
Stir flour, salt and baking soda together.
Mix with egg mixture. Stir in almonds and
ginger.
Turn dough onto lightly floured surface and
gently knead a few times (dough should still
be very soft and slightly sticky.It may stick
to your fingers). Divide dough into thirds.
With floured fingers, pat into flattish log,
10x2", at least 3" apart on pan.
Bake 20 minutes till golden. Cool 10 min.
Cut into 3/4" slices and arrange biscotti,
cut side down, on baking sheet. Bake 10
minutes on each side. Cool. Store in
airtight container.
**I've made these at least 30 times. People
tend to exhibit strange habits when eating
them...they begin to get very territorial
and (it may as well be said) selfish.
Sneaking a few extra when no one is looking,
lurking around the kitchen at all hours, and
telling boldface lies when accused of hording
the entire batch. Such is the price one must
pay for a good biscotti. Thank you, Marian.
The only comment I have: I don't usually
bake mine the full 40 minutes. I like 'em a
little softer and chewier. Coffee-Dunkable,
yet Not-quite-chip-a-tooth Hard. It's also
quite sweet. Other than that, it's a killer
recipe. Enjoy.
http://63.123.232.200/HyperNews/get/archive_swap10801-10900/10827.html
Dawn, here's a link to one of my favorites, with almond and three kinds of ginger
Not really a ginger shap though because there's no molasses.
http://www.epicurious.com/recipes/recipe_views/views/1774
Not really a ginger shap though because there's no molasses.
http://www.epicurious.com/recipes/recipe_views/views/1774
Gingersnaps with Crystallized Ginger
From the poster: " ...These cookies are jammed with a whole variety of spices, making them one of the more interesting ginger cookies I've had. Most thick cookies than claim to be snappy actually turn out to be harder than rocks. So I was very plesantly suprised to find that they actually turned out to be quite crisp, without being hard. The day they were made, they were positively crunchy! After the first day, they did lose a little bit of the crunch, as so many cookies do, but the spices came forward just a bit more. The spicing is truely an excellent combination; the balance and blend of the spices is just right. Don't be tempted so substitute some of the plain sugar for brown sugar in this recipe, as it will cause the cookies to loose some of their crunch.
The recipe originally called for forming the dough into logs, then chilling and slicing them. After trying both sliced and dropped cookies, I decided to simply form the dough into balls. The non-sliced cookies had a prettier final appearance and, though the sliced ones remained a bit crunchier even days later, I prefered the texture of the hand-formed cookies. Refrigerating the dough in its bowl for about 30 minutes gives it a chance to rest and evenly distribute the moisture, making it easier to form into balls."
GINGERSNAPS WITH CRYSTALLIZED GINGER
INGREDIENTS:
4 1/4 cups ap flour
1 tbsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground black pepper
1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus more for coating
2 large eggs
1/2 cup molasses
1 tbsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup crystallized ginger, finely chopped
DIRECTIONS:
In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, cardamom and black pepper.
In another large bowl, cream together butter and sugar. Add eggs in one by one, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all the flour, adding the minced ginger with the last addition. Stir until all flour is combined.
Form dough into 1- 1 1/2 inch balls, roll in extra sugar and place on baking sheet. Press cookies to flatten slightly and bake for 10-12 minutes at 375, until browned around the edges.
Makes 5 dozen.
From Real Simple Magazine
posted at bakingsheet.blogspot.com
http://bakingsheet.blogspot.com/2005/12/gingersnaps-with-crystallized-ginger.html
From the poster: " ...These cookies are jammed with a whole variety of spices, making them one of the more interesting ginger cookies I've had. Most thick cookies than claim to be snappy actually turn out to be harder than rocks. So I was very plesantly suprised to find that they actually turned out to be quite crisp, without being hard. The day they were made, they were positively crunchy! After the first day, they did lose a little bit of the crunch, as so many cookies do, but the spices came forward just a bit more. The spicing is truely an excellent combination; the balance and blend of the spices is just right. Don't be tempted so substitute some of the plain sugar for brown sugar in this recipe, as it will cause the cookies to loose some of their crunch.
The recipe originally called for forming the dough into logs, then chilling and slicing them. After trying both sliced and dropped cookies, I decided to simply form the dough into balls. The non-sliced cookies had a prettier final appearance and, though the sliced ones remained a bit crunchier even days later, I prefered the texture of the hand-formed cookies. Refrigerating the dough in its bowl for about 30 minutes gives it a chance to rest and evenly distribute the moisture, making it easier to form into balls."
GINGERSNAPS WITH CRYSTALLIZED GINGER
INGREDIENTS:
4 1/4 cups ap flour
1 tbsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground black pepper
1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus more for coating
2 large eggs
1/2 cup molasses
1 tbsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup crystallized ginger, finely chopped
DIRECTIONS:
In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, cardamom and black pepper.
In another large bowl, cream together butter and sugar. Add eggs in one by one, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all the flour, adding the minced ginger with the last addition. Stir until all flour is combined.
Form dough into 1- 1 1/2 inch balls, roll in extra sugar and place on baking sheet. Press cookies to flatten slightly and bake for 10-12 minutes at 375, until browned around the edges.
Makes 5 dozen.
From Real Simple Magazine
posted at bakingsheet.blogspot.com
http://bakingsheet.blogspot.com/2005/12/gingersnaps-with-crystallized-ginger.html
andreaindc
Well-known member
Thanks, Cathy!
debbie_in_ga
Well-known member
REC: Ginger Spice Cookies - These are great!
I've made them several times (it's been too long, thanks for the reminder).
Debbie
GINGER SPICE COOKIES
Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Makes about 30.
Bon Appétit
March 2000
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/103156
http://www.epicurious.com/recipes/recipe_views/views/103156
I've made them several times (it's been too long, thanks for the reminder).
Debbie
GINGER SPICE COOKIES
Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Makes about 30.
Bon Appétit
March 2000
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/103156
http://www.epicurious.com/recipes/recipe_views/views/103156
oh meryl, you'll like these...chewy, chocolatey, gingery and t&t, Rec. chewy choc gingerbread
though i just realised they don't use candied ginger...but they're still worth making.
1.5 cups plus 1 tbsp ap flour
1 and 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp cocoa powder
1/4 lb unsalted butter, room temp
1 tbsp freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 tsp baking soda
1 and 1/2 tsp boiling water
7 oz semisweet chocolate, in 1/4" chunks (hey, here's a good use for my ss choc!)
1/4 cup granulated sugar
line 2 baking sheets with parchment. in med bowl sift together flour, spices and cocoa. in bowl of mixer with paddle, beat butter and ginger (the fresh ginger) on med speed till lightened, about 4 minutes. add brown sugar, beat till combined. add molasses, beat till combined.
in small bowl, dissolve baking soda in boiling water. beat half of flour mixture into butter mixture. beat in baking soda mixture, then remaining half of flour mixture. mix in chocolate. turn onto plastic wrap. pat out to a 1" thickness and seal with wrap. chill till firm, 2 hours or overnight.
preheat oven to 325. roll dough into 1.5" balls. place 2" apart on baking sheets and chill 20 min. (think i just rolled balls and kept in bowl in fridge till ready to bake). roll in granulated sugar. bake till surfaces just beging to crack, 10-12 minutes, rotating half way through. cool 5 minutes theyn transfer to wire rack to cool. makes 2 dozen.
martha stewart, holiday cookies 2001
though i just realised they don't use candied ginger...but they're still worth making.
1.5 cups plus 1 tbsp ap flour
1 and 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp cocoa powder
1/4 lb unsalted butter, room temp
1 tbsp freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 tsp baking soda
1 and 1/2 tsp boiling water
7 oz semisweet chocolate, in 1/4" chunks (hey, here's a good use for my ss choc!)
1/4 cup granulated sugar
line 2 baking sheets with parchment. in med bowl sift together flour, spices and cocoa. in bowl of mixer with paddle, beat butter and ginger (the fresh ginger) on med speed till lightened, about 4 minutes. add brown sugar, beat till combined. add molasses, beat till combined.
in small bowl, dissolve baking soda in boiling water. beat half of flour mixture into butter mixture. beat in baking soda mixture, then remaining half of flour mixture. mix in chocolate. turn onto plastic wrap. pat out to a 1" thickness and seal with wrap. chill till firm, 2 hours or overnight.
preheat oven to 325. roll dough into 1.5" balls. place 2" apart on baking sheets and chill 20 min. (think i just rolled balls and kept in bowl in fridge till ready to bake). roll in granulated sugar. bake till surfaces just beging to crack, 10-12 minutes, rotating half way through. cool 5 minutes theyn transfer to wire rack to cool. makes 2 dozen.
martha stewart, holiday cookies 2001
Rec. ginger chocolate drops (uses candied ginger, but these are chewy, not snaps)
1/2 cup butter, room temp
1 cup sugar
1 egg
1/2 cup cocoa
1/4 cup milk
1 tsp vanilla
1 and 3/4 cup ap flour
1 tsp baking powder
1/2 tsp salt
1 cup choc chips
1/2 to 3/4 cup chopped candied ginger
cream butter and sugar. beat in egg. stir in cocoa, milk and vanilla. stir flour, powder and salt together, then add to wet ingredients. add choc chips and ginger. drop by spoonfulls onto baking sheets and bake at 375 for 10-12 minutes.
from 'western arctic food unit'
1/2 cup butter, room temp
1 cup sugar
1 egg
1/2 cup cocoa
1/4 cup milk
1 tsp vanilla
1 and 3/4 cup ap flour
1 tsp baking powder
1/2 tsp salt
1 cup choc chips
1/2 to 3/4 cup chopped candied ginger
cream butter and sugar. beat in egg. stir in cocoa, milk and vanilla. stir flour, powder and salt together, then add to wet ingredients. add choc chips and ginger. drop by spoonfulls onto baking sheets and bake at 375 for 10-12 minutes.
from 'western arctic food unit'