The local newspaper does a cookie advent calendar every year. It is a great source for recipes.
This year, Q and I made these gems for a Christmas party at work. They were well liked by my colleagues. Q saved a few extras to snack on over the holidays. They're great with Earl Grey tea!
Orange Ginger Cookies
1 cup salted butter
1-1/2 cups granulated sugar
1 large egg
2 tbsp corn syrup
2 tsp baking soda dissolved in 1 tbsp hot water
3 cups all-purpose flour
2 tsp each: ground ginger, ground cinnamon
1/2 tsp ground cloves
Pinch table salt (optional)
Finely grated zest of 1 large navel orange
In large mixing bowl, using electric mixer on low, cream butter and sugar until fluffy, about 2 minutes. Beat in egg, corn syrup, and baking soda mixture.
In separate bowl, whisk together flour, ginger, cinnamon, cloves, salt if using and zest. In several additions, beat into butter-sugar mixture.
Scoop by tablespoonful, 2 inches apart, onto parchment-lined baking sheets. Bake in preheated 375F oven until just firm and starting to brown, about 8 to 10 minutes.
Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes about 36.
1 cup salted butter
1-1/2 cups granulated sugar
1 large egg
2 tbsp corn syrup
2 tsp baking soda dissolved in 1 tbsp hot water
3 cups all-purpose flour
2 tsp each: ground ginger, ground cinnamon
1/2 tsp ground cloves
Pinch table salt (optional)
Finely grated zest of 1 large navel orange
In large mixing bowl, using electric mixer on low, cream butter and sugar until fluffy, about 2 minutes. Beat in egg, corn syrup, and baking soda mixture.
In separate bowl, whisk together flour, ginger, cinnamon, cloves, salt if using and zest. In several additions, beat into butter-sugar mixture.
Scoop by tablespoonful, 2 inches apart, onto parchment-lined baking sheets. Bake in preheated 375F oven until just firm and starting to brown, about 8 to 10 minutes.
Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes about 36.
Source: The Star
No comments:
Post a Comment