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Print This Ginger Crisps Cookie Recipe

Ginger Crisps Cookies Recipe

Now, here's one that's been around since before Martha Stewart could bake cookies. This holiday season is punctuated with occasions calling for cookies, and these Ginger Crisps sugar cookies suit the season perfectly. It's fun to make holiday Ginger Crisps cookies for your special friends.

Tiny nuggets of candied ginger are a pleasant surprise. These Ginger Crisps cookies are loaded with spicy coconut flavor. They're especially delicious alongside fruit salad or ice cream. Candied ginger (sometime called coconut ginger)is available in most well stocked supermarkets.
Denmark is well known for the quality of her pastry and cookies, and these little treats will show you why. Crisp, sugary edges and candied ginger dough make them so very special.

Preheat your oven to 355 degrees F.

Ginger Crisps Cookie Recipe Ingredients:

1/2 cup firm butter or margarine, softened
(HINT: use butter, they sure taste better even if there are a few more calories. Geeze! You're eating a cookie, not a piece of celery. Forget the diet for once!)
1/2 cup solid vegetable shortening
1 cup sugar
1/2 cup light molasses
3 cups all purpose flour
1 teaspoon EACH baking soda, ground ginger, and ground cinnamon
1/2 teaspoon ground cloves
1 cup flaked coconut
1/2 cup finely chopped candied ginger

Ginger Crisps Cookie Recipe Directions

In a large bowl, and electric mixer, beat butter, shortening, and sugar until creamy; beat in molasses. In another bowl, stir together flour, baking soda, ground ginger, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly. Add coconut and candied ginger and mix until well combined. Shape dough into 2 or 3 rolls, each 1 -1/2 inches in diameter; wrap in wax paper and refrigerate until firm (takes 4 hours or more) or for up to 3 days.

Unwrap ginger cookie dough. Using a sharp knife, cut into 1/4 inch thick slices; place slices about 1 inch apart on lightly greased baking sheets. Bake ginger crisps cookies in a 355 degrees oven for 10 to 15 minutes or until edges are lightly browned. Transfer to racks and let cool. Store ginger cookies in airtight containers.

Recipe makes about 6 dozen ginger crisps cookies.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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