.................. Cooking with Barry & Meta: Spice Island Ginger Cookies . . . can’t stop eating them!

Must admit that I didn’t much care for fresh ginger when I first sampled it . . . but somewhere along the way, I’ve acquired a taste for the knobby root. So when I discovered a ginger cookie recipe that contained both fresh and ground ginger, I had to give it a try.

When doing research on the cookbook for the Kirby House (a restaurant in a Victorian-era mansion), I discovered that the Victorians loved the “shockingly strong” taste of ginger. And, when I first tasted these cookies, I immediately thought of that description. Factor in a teaspoon of white pepper added to the mix, and you end up with a cookie that has a “bite.” Don't’ worry – there’s enough sugar and molasses to make this a VERY pleasant “bite” . . . one that invites you back for seconds.

As I said in the title above . . . I can’t stop eating them! They are actually what is termed “refrigerator” cookies, meaning that the rather stiff dough is formed into logs . . . so I can bake some warm cookies for now and refrigerate or freeze the remaining dough so I have cookies on call!

Spice Island Ginger Cookies Makes about 5 dozen cookies

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon white pepper

1/2 cup (1 stick) butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup molasses

1 teaspoon white vinegar

2 tablespoons finely chopped fresh ginger root – I grate it

Sanding or other coarse sugar . . . for sprinkling on baked cookies

I use a spoon to scrape the skin off the ginger root.

This is what it looks like once it is grated.

1. Combine first 7 ingredients; set aside.

2. In a large mixing bowl, cream butter and sugar well. Beat in egg.

3. Add molasses, vinegar and fresh ginger and mix well.

4. Gradually work dry ingredients into creamed mixture.

5 Shape dough into 2 or 3 logs about 2” in diameter (or adjust size to your preference), wrap in plastic wrap or wax paper and refrigerate at least several hours or until firm. Can also be frozen.

6. When ready to bake, preheat oven to 350°. Cut longs into scant 1/4” slices. Place about 1/2” apart on lightly sprayed nonstick or parchment-lined baking sheets.

7. Bake in preheated oven for 9 to 14 minutes, or until edges just start to brown.

8. Remove from oven, immediately sprinkle with sanding sugar (or any coarse sugar), and cool on racks.

Notes:

 For crisp cookies, bake longer; for slightly chewy cookies, bake a little less.

If you don’t want to wait for logs to get firm enough to slice: Shape dough into 1” balls. Place on baking sheet. Press with the bottom of a glass dipped in sugar to about 1/4” thick. Bake 10 to 12 minutes.

Recipe without photos . . .