NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"A home is not a mere transient shelter: its essence lies in the personalities of the people who live in it." ~ H. L. Mencken
Ahhh…a breath of fresh air rolled in this week…it was 59 degrees when I got up this morning! That, the start of the State Fair this week, our grandson starting first grade next week, and the last of my birthday celebrations are all reminders we are in the last days of summer.
RECIPE OF THE WEEK
It seems only fitting that I made this this week's recipe as a prelude to summer for the same dear friends I celebrated my birthday with this week. These yummy ginger cookies are crisp on the outside and moist inside, but what makes them unique is they are filled with crystallized ginger for an extra punch… delicious! Another recipe from Barefoot Contessa Ina Garten.
ULTIMATE GINGER COOKIE
recipe from Ina Garten
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups (6 ounces) chopped crystallized ginger (the dry kind, not the wet one)
- Granulated sugar for rolling the cookies
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt, then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg and beat for 1 minutes. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4 inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the cookie sheets. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.