Sunday, May 26, 2013

Recipe #33: Old-Fashioned Molasses Cookies with Fresh Ginger

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You will have to refrigerate the dough for 1 hour before baking so plan accordingly. I didn't have a lot of time on the weekend for baking so I picked these for a simple recipe.

The great thing about these is that you are adding freshly grated ginger which I love and an added bonus is the addition of cinnamon. This recipe also calls for a 1/4 cup of molasses which I haven't used much.

When you are ready to bake you form the dough into 3/4 inch balls and then roll around in sugar. The recipe recommends you place the cookies 2 to 3 inches apart after flattening - ofcourse I decided they only need to be about an inch apart which was my mistake as they did bump into each other when baking. Silly me!

The result: a very flavorful delightful little cookie. I felt the molasses was just a tad overpowering so I might add a smidge less next time and up the ginger. I enjoyed these the most for breakfast with my coffee.

For full recipe see page 135 in the Dahlia Bakery cookbook.

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