Saigon Cinnamon Ginger Cookies

Saigon Cinnamon Ginger Cookies might be a good recipe to expand your hor d'oeuvre repertoire. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 96 calories, 1g of protein, and 4g of fat. This recipe serves 48. 2060 people were impressed by this recipe. If you have white sugar, butter, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by A Family Feast . It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 9%, this dish is improvable. Try Saigon Burgers with Ginger Glaze and Thai Basil Mayo, Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs, and Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero) for similar recipes.

Servings: 48

Preparation duration: 50 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 teaspoons baking powder

2 sticks softened butter (8 ounces)

2 teaspoons McCormick Gourmet Roasted Saigon Cinnamon, (regular cinnamon may be substituted if you can't find the roasted version)

1/3 cup dark molasses

½ cup Demerara Sugar (Turbinado Sugar or granulated sugar may be substituted)

1 large egg

3 cups flour

4 teaspoons McCormick Gourmet Roasted Ground Ginger, 1.37-Ounce, (regular ground ginger may be used if you can't find the roasted version)

½ teaspoon salt

1 cup white sugar

Equipment:

stand mixer

bowl

cutting board

plastic wrap

oven

baking paper

baking sheet

frying pan

Cooking instruction summary:

In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.Add dry ingredients on low speed until thoroughly mixed.Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.Preheat oven to 325 degrees.On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces. Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.Let sit on pan for five minutes then transfer to cooling racks before storing.

 

Step by step:


1. In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.

2. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.

3. Add dry ingredients on low speed until thoroughly mixed.Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.Preheat oven to 325 degrees.On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces.

4. Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.

5. Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.

6. Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.

7. Let sit on pan for five minutes then transfer to cooling racks before storing.


Nutrition Information:

Quickview
95k Calories
1g Protein
4g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
95k
5%

Fat
4g
6%

  Saturated Fat
2g
15%

Carbohydrates
14g
5%

  Sugar
8g
9%

Cholesterol
14mg
5%

Sodium
60mg
3%

Get Enough Of These
Protein
1g
2%

Manganese
0.16mg
8%

Selenium
3µg
5%

Vitamin B1
0.06mg
4%

Folate
14µg
4%

Iron
0.56mg
3%

Vitamin B2
0.05mg
3%

Vitamin B3
0.5mg
3%

Vitamin A
124IU
2%

Phosphorus
24mg
2%

Magnesium
8mg
2%

Potassium
65mg
2%

Calcium
16mg
2%

Copper
0.03mg
1%

Fiber
0.28g
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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