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Brown Sugar-Ginger Crisps The Gourmet Cookbook Ruth Reichl, Editor Yield: about 7 dozen cookies 2 sticks (½ pound) unsalted butter, softened 1 cup packed light brown sugar 1 large egg yolk 1 tsp. vanilla extract ½ cup (3 ounces) finely chopped crystallized ginger ¼ tsp. ground ginger 1½ cups all-purpose flour ¾ tsp. baking powder ½ tsp. salt Put a rack in middle of oven and preheat oven to 350o. Beat together butter and brown sugar in a large bowl with a wooden spoon. Beat in yolk, vanilla, crystallized ginger, and ground ginger. Sift together flour, baking powder, and salt onto dough and stir until well combined. Drop teaspoons of batter about 1½ inches apart onto ungreased baking sheets. Bake in batches until just golden, 10 to 15 minutes per batch. Cool cookies on sheets for 5 minutes, then transfer to racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 1 week (or in my experience, longer). |
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