Crispy brown sugar cookies flavored withbits of crystallized ginger.
Recipe: Crispy Brown SugarGinger Cookies
2 sticks (1 cup) unsalted butter at roomtemperature 1 cup firmly packed light brown sugar 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup finely chopped crystallized ginger 1 teaspoon freshly grated ginger 1 1/2 cups all-purpose flour 3/4 teaspoon double-acting baking powder 1/2 teaspoon salt
With a stand-up or hand-held mixer creamthe butter and the brown sugar until light and fluffy. Beat inthe egg yolk, the vanilla, the crystallized ginger and the freshginger. In a separate bowl sift together the flour, baking powder,and salt and then fold into the batter thoroughly.
Drop small teaspoons of the batter about3 inches apart onto ungreased baking sheets and bake the cookiesin batches in the middle of a preheated 350°F (175°C)oven (325°F / 160°C if using convection) for 10 to 12minutes, or until they are golden. Let the cookies cool for 3minutes on the sheet pan, then transfer them carefully with ametal spatula to racks, then let them cool completely.
Makes 50 cookies.
Recipe provided courtesy of The Sugar Association,Inc.
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