My memories sometimes go to my Mother's kitchen and her yummy gingerbread with real whipped cream. Then I think of Ginger cookies and probably once a year I make a batch. So Saturday afternoon I got the bug and made these double ginger cookies. My friend Mindy loved them but they are not for the faint of heart. These are r-e-a-l-l-y snappy with double ginger as you use candied ginger diced very finely as well as ground ginger. It all melts together to give you a wonderfully pungent cookie. This recipe was adapted from several two having been the Barefoot Contessa at Home and Betty Crocker.
Double Ginger Cookies:
Preheat oven to 350 degrees F. Line cookie sheets with silpat matts or parchment paper.
2 1/4 C. all purpose flour
1 t. soda
2 t. cinnamon
1 1/2 t. cloves
1/2 t. nutmeg
1/2 t. ginger
1/4 t. salt
1 C. packed brown sugar
1/4 C. oil
1/3 C. sorghum molasses
1 lg. egg
1/2 C. finely diced candied ginger
sugar to roll the cookies in before baking
Combine the first seven ingredients in a large sifter or sieve and push them through into a large bowl and set aside. Using the bowl and paddle attachment of a stand mixer combine the brown sugar molasses and oil and mix well at medium slow speed scraping down the sides well for even mixing, add egg an mix again. Carefully add the dry ingredients and combine at low speed. Beat a few minutes at medium adding the diced ginger until well combined.
Roll into walnut sized balls and roll in sugar. Flatten slightly and place about 2: apart on prepared pans. Bake 12- 14 minutes and coll a few minutes before removing from pans to rack. The cookies will be cracked on the outside. Yield 28 cookies.
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