I had an urge to make some more gingerbread cookies but wanted something
tastier than the last batch I made. I came across this recipe from Anna
Olsen. I didn't bother with the icing but the cookies were easy enough
to make and turned out nicely. The trick....... freshly grated ginger.

Gingerbread Cookies
1/2 cup vegetable shortening or unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 cup blackstrap molasses
1 teaspoon vanilla extract
1/4 cup grated fresh ginger
3 cups all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
Royal Icing for Iced Gingerbread Cookies
3 tablespoons meringue powder (available at cake stores and bulk stores)
1/2 cup warm water
4 1/2 cups icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
food colouring, as needed

Directions
Gingerbread Cookies
1.Cream shortening (or butter) and sugar until fluffy and beat in egg
and vanilla. Stir in molasses and grated ginger until evenly blended. In
a separate bowl, combine remaining dry ingredients and add to molasses
mixture, stirring just until dough comes together. Shape dough into 2
discs and chill for at least 2 hours before rolling.
2.Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc
to just over 1/8-inch thick. Cut out desired shapes and place on a
parchment-lined baking sheet. (If using cookies as decoration, put a
small hole where a string will go to tie it). Bake for 6 to 8 minutes
until edges are firm to touch. Allow to cool completely.
Royal Icing for Iced Gingerbread Cookies
1.Stir together all ingredients to blend, then beat with electric
beaters on high speed until mixture is stiff, about 7 minutes. Tint
portions of icing as desired.
2.To store, keep icing tightly covered, with plastic wrap

http://www.foodnetwork.ca/recipes/De...ml?dishid=5474

On Jan 28, 1:15*pm, Dave Smith > wrote:
> I had an urge to make some more gingerbread cookies but wanted something
> tastier than the last batch I made. I came across this recipe from Anna
> Olsen. I didn't bother with the icing but the cookies were easy enough
> to make and turned out nicely. The trick....... freshly grated ginger.
>
> Gingerbread Cookies
> 1/2 cup vegetable shortening or unsalted butter at room temperature
> 1/2 cup sugar
> 1 large egg
> 1/2 cup blackstrap molasses
> 1 teaspoon vanilla extract
> 1/4 cup grated fresh ginger
> 3 cups all purpose flour
> 1 teaspoon cinnamon
> 3/4 teaspoon baking soda
> 1/4 teaspoon ground cloves
> Royal Icing for Iced Gingerbread Cookies
> 3 tablespoons meringue powder (available at cake stores and bulk stores)
> 1/2 cup warm water
> 4 1/2 cups icing sugar, sifted
> 1 teaspoon vanilla extract
> 1/2 teaspoon cream of tartar
> food colouring, as needed
>
> Directions
> Gingerbread Cookies
> 1.Cream shortening (or butter) and sugar until fluffy and beat in egg
> and vanilla. Stir in molasses and grated ginger until evenly blended. In
> a separate bowl, combine remaining dry ingredients and add to molasses
> mixture, stirring just until dough comes together. Shape dough into 2
> discs and chill for at least 2 hours before rolling.
> 2.Preheat oven to 375 F. On a lightly floured surface, roll out 1 disc
> to just over 1/8-inch thick. Cut out desired shapes and place on a
> parchment-lined baking sheet. (If using cookies as decoration, put a
> small hole where a string will go to tie it). Bake for 6 to 8 minutes
> until edges are firm to touch. Allow to cool completely.
> Royal Icing for Iced Gingerbread Cookies
> 1.Stir together all ingredients to blend, then beat with electric
> beaters on high speed until mixture is stiff, about 7 minutes. Tint
> portions of icing as desired.
> 2.To store, keep icing tightly covered, with plastic wrap
>
> http://www.foodnetwork.ca/recipes/De...cipe.html?dish...

Thanks! I've been looking for a recipe that uses real ginger. Did
these turn out crisp or chewey?

Susan B.

On 28/01/2011 6:23 PM, sueb wrote:
> On Jan 28, 1:15 pm, Dave > wrote:
>> I had an urge to make some more gingerbread cookies but wanted something
>> tastier than the last batch I made. I came across this recipe from Anna
>> Olsen. I didn't bother with the icing but the cookies were easy enough
>> to make and turned out nicely. The trick....... freshly grated ginger.
>>
>> Gingerbread Cookies
>> 1/2 cup vegetable shortening or unsalted butter at room temperature
>> 1/2 cup sugar
>> 1 large egg
>> 1/2 cup blackstrap molasses
>> 1 teaspoon vanilla extract
>> 1/4 cup grated fresh ginger
>> 3 cups all purpose flour
>> 1 teaspoon cinnamon
>> 3/4 teaspoon baking soda
>> 1/4 teaspoon ground cloves
>> Royal Icing for Iced Gingerbread Cookies
>> 3 tablespoons meringue powder (available at cake stores and bulk stores)
>> 1/2 cup warm water
>> 4 1/2 cups icing sugar, sifted
>> 1 teaspoon vanilla extract
>> 1/2 teaspoon cream of tartar
>> food colouring, as needed
>>
>> Directions
>> Gingerbread Cookies
>> 1.Cream shortening (or butter) and sugar until fluffy and beat in egg
>> and vanilla. Stir in molasses and grated ginger until evenly blended. In
>> a separate bowl, combine remaining dry ingredients and add to molasses
>> mixture, stirring just until dough comes together. Shape dough into 2
>> discs and chill for at least 2 hours before rolling.
>> 2.Preheat oven to 375 F. On a lightly floured surface, roll out 1 disc
>> to just over 1/8-inch thick. Cut out desired shapes and place on a
>> parchment-lined baking sheet. (If using cookies as decoration, put a
>> small hole where a string will go to tie it). Bake for 6 to 8 minutes
>> until edges are firm to touch. Allow to cool completely.
>> Royal Icing for Iced Gingerbread Cookies
>> 1.Stir together all ingredients to blend, then beat with electric
>> beaters on high speed until mixture is stiff, about 7 minutes. Tint
>> portions of icing as desired.
>> 2.To store, keep icing tightly covered, with plastic wrap
>>
>> http://www.foodnetwork.ca/recipes/De...cipe.html?dish...
>
> Thanks! I've been looking for a recipe that uses real ginger. Did
> these turn out crisp or chewey?
>

They are on the crispy side. but I only had one warm sampler. They might
get even crispier after they cool. I really liked the results.

Dave Smith wrote:

> I had an urge to make some more gingerbread cookies but wanted something
> tastier than the last batch I made. I came across this recipe from Anna
> Olsen. I didn't bother with the icing but the cookies were easy enough
> to make and turned out nicely. The trick....... freshly grated ginger.
>

Me mum would fold in some of her home made applesauce to a ginger bread
loaf she would make.

The original recipe calls for the mixing of the applesauce well into the
ginger bread mix, but for some reason, me mum only lightly folded it in
to the mix so that the gingerbread had veins of applesauce running
through it.
--
JL

On Fri, 28 Jan 2011 16:15:54 -0500, Dave Smith
> wrote:

>I had an urge to make some more gingerbread cookies but wanted something
>tastier than the last batch I made. I came across this recipe from Anna
>Olsen. I didn't bother with the icing but the cookies were easy enough
>to make and turned out nicely. The trick....... freshly grated ginger.
>
>Gingerbread Cookies

Snipped and saved.

Thanks Dave this looks like a great recipe. I love the use of fresh
ginger.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 1/08/11

Natural Watkins Spices
www.apinchofspices.com

wrote:
> On Fri, 28 Jan 2011 16:15:54 -0500, Dave Smith
> > wrote:
>
>> I had an urge to make some more gingerbread cookies but wanted something
>> tastier than the last batch I made. I came across this recipe from Anna
>> Olsen. I didn't bother with the icing but the cookies were easy enough
>> to make and turned out nicely. The trick....... freshly grated ginger.
>>
>> Gingerbread Cookies
>
> Snipped and saved.
>
> Thanks Dave this looks like a great recipe. I love the use of fresh
> ginger.
>
> koko
> --


Trader Joe's has some incredibly good triple-ginger cookies using
powdered, grated, and candied ginger. They come in a plastic tub and
are about the size of a US quarter. Highly addictive.

gloria p