Ginger Cookie

Ginger Cookie could be just the lacto ovo vegetarian recipe you've been looking for. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 115 calories. 181 person were impressed by this recipe. A mixture of ground ginger, pepper, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. Similar recipes include Ultimate Ginger Cookie, Ginger Cookie Bark, and Ginger Cookie-sorbet Sandwiches.

Servings: 30

Preparation duration: 30 minutes

Cooking duration: 65 minutes

 

Ingredients:

1 1/4 teaspoon baking soda

1/4 cup dark brown sugar

1 large egg yolk

2 1/4 cups all-purpose flour

2 tablespoons ginger preserves (see Cook's Note)

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground mustard

5 cracks freshly ground black pepper

1/2 teaspoon fine salt

1/2 cup sugar, plus more for rolling the cookies

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup unsulphured molasses

1 teaspoon pure vanilla extract

Equipment:

whisk

bowl

hand mixer

spatula

ice cream scoop

baking sheet

oven

Cooking instruction summary:

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes. Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.) Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely. Serve or store in a tightly sealed container for up to 3 weeks.

 

Step by step:


1. Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

2. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

3. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds.

4. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

5. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

6. Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie.

7. Roll the dough, by hand, into balls.

8. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

9. Preheat oven to 375 degrees F.

10. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.

11. Serve or store in a tightly sealed container for up to 3 weeks.


Nutrition Information:

Quickview
114k Calories
1g Protein
4g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
114k
6%

Fat
4g
8%

  Saturated Fat
2g
19%

Carbohydrates
16g
6%

  Sugar
9g
10%

Cholesterol
18mg
6%

Sodium
88mg
4%

Get Enough Of These
Protein
1g
2%

Manganese
0.22mg
11%

Selenium
4µg
7%

Vitamin B1
0.08mg
5%

Folate
18µg
5%

Iron
0.78mg
4%

Magnesium
16mg
4%

Vitamin B3
0.63mg
3%

Vitamin B2
0.05mg
3%

Vitamin A
151IU
3%

Potassium
103mg
3%

Copper
0.05mg
2%

Vitamin B6
0.05mg
2%

Calcium
18mg
2%

Phosphorus
16mg
2%

Fiber
0.37g
1%

Vitamin B5
0.12mg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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Food Trivia

A cluster of bananas id formerly called a ‘hand’. Along that theme, a single banana is called a ‘finger’.

Food Joke

WASHINGTON, DCCalifornia decriminalized the sale of Caesar salad this week -- and it`s not a moment too soon, the Libertarian Party said today."When you outlaw Caesar salad, only outlaws will eat Caesar salad," noted the party`s Director of Communications, Bill Winter. "That`s why, on the issue of Caesar salad, we Libertarians have always been pro-legalization."Selling Caesar salad became a crime last year when California legislators passed a new health law banning the sale of food that used raw eggs as an ingredient. Unexpectedly, the law included Caesar salad, which uses uncooked eggs in its unique dressing.Restaurant owners and fans of the popular salad were outraged. The outcry convinced state legislators to file a new bill to cancel the criminal status of Caesar salad -- and, presumably, end what might have become a flourishing black market in contraband romaine lettuce, raw eggs, and Parmesan cheese.The bill, signed into law by Governor Pete Wilson on Monday, has Libertarians cheering -- but a little surprised."We have to compliment California legislators for their rare display of good sense," acknowledged Winter. "Although we`re a bit surprised that they were courageous enough to toss the Caesar salad law entirely."Libertarians had expected politicians to take a more timid, gradual approach, said Winter, perhaps...* Implementing a five-day waiting period for Caesar salad, so the government could do a medical background check for raw-eggallergies.* Legalizing only "medical Caesar salad" -- whereby people with a vitamin deficiency could get a doctor`s permission to buy a small amount of Caesar salad for their own personal use.* Launching an anti-Caesar salad TV advertising blitz, perhaps with a commercial showing a frying pan, and then showing a frying pan with a raw egg in it. The voice-over could be: "This is your brain. This is your brain on Caesar salad."* Allowing only adults, 21 and over, the right to buy Caesar salad, on the grounds that it may be an adolescent`s gateway-salad to stronger stuff, like macaroni salad or three-bean salad.But Libertarians say they are delighted with the bold, unexpected victory over the "Just Say No to Caesar Salad" lobby -- and argue that it`s a win for libertarianism and the American way of life."We support the Constitutional right of every American to keep and bear a Caesar salad -- or, rather, to eat and buy a Caesar salad," said Winter. "All joking aside, it`s a setback for those political eggheads who think they have the right to micromanage every aspect of our lives -- down to the type of salad we buy in a restaurant. Hopefully, politicians will learn ... TO JUST LETTUCE ALONE."

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