Sunday, August 24, 2008

Ginger Molasses Cookies











These are really delicious, chewy, ginger molasses cookies. The addition of orange oil or orange zest adds a really unusual touch. The cookies are also good with chopped Macadamia nuts or chunks of white chocolate mixed in.

I usually roll these cookies in a large grain sugar before baking, but this time I rolled them in pearl sugar for a different look.
 
Sift together:
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cloves
1 ½ tsp cinnamon
1 ½ tsp ginger
 
Mix thoroughly:
½ cup margarine
¼ cup unsalted butter, at room temp
1 cup + 2 Tbs dark brown sugar
1 eggs
¼ cup molasses
2 tsp finely grated orange zest or ½ tsp orange oil
 
Optional:
2 oz chopped Macadamia nuts
 
Combine the shortening, butter and brown sugar in a large bowl. Using an electric mixer set on high speed, beat until fluffy. Add the egg, molasses and orange zest or oil and beat until blended.
 
Reduce the speed to low, add the flour mixture and mix until just incorporated. Cover and refrigerate for 1 hour or as long as overnight.
 
Preheat an oven to 350 degrees. Lightly butter baking sheets.
 
Using wet hands, form the dough into 1 ½ inch balls. Roll the balls in sugar and place on prepared baking sheets, spacing 2 inches apart. Sprinkle with a few drops of water
 

1 comment:

Sophie said...

I like the warm flavors of these cookies :), they sound perfect for the holidays, a step above a gingersnap. I'd love to include your recipe on our blog! Please let me know if you're interested :).

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com