Saturday, December 24, 2011
Once a Year Cookies!
Triple Ginger Gingersnaps
1 1/4 C unbleached cane sugar, divided
3 1/2 tsp ground ginger, divided
1 1/2 tsp cinnamon, divided
2 Tbsp water
1 Tbsp powdered egg replacer
2/3 C safflower oil
1/4 C molasses
1 1/2 Tbsp. grated fresh ginger
2 1/4 C whole wheat pastry flour
1 tsp baking soda
1/2 tsp ground allspice or cloves
1/2 tsp ground black pepper
1/4 tsp salt
1/2 C finely chopped crystallized ginger
*Preheat oven to 350 degrees, line two cookie sheets with parchment paper. In small bowl, stir together 1/4 C sugar and 1/2 tsp each ground ginger and cinnamon, and set aside.
*In large bowl, place water and egg replacer, whisk vigorously for 1 minute or until very frothy. Add remaining 1 C sugar, safflower oil, molasses, and grated fresh ginger, whisk well to combine.
*In medium bowl, stir together flour, baking soda, remaining ground ginger and cinnamon, allspice, pepper, and salt. Add dry ingredients to wet ingredients, and stir well to combine. Stir in crystallized ginger.
*Using your hands, roll cookie dough into 1-inch balls. Roll each ball in reserved sugar mixture and place on prepared cookie sheets, spacing them 2 inches apart. Bake for 10 minutes. Let cool on cookie sheet for 5 minutes, then transfer to a rack to cool completely. Makes approx. 3 dozen.