October 11, 2011
I know. I post about cookies a lot. You don’t mind, do you?
(I didn’t think so).
Most everyone likes cookies; at least, most everyone has at least ONE kind of cookie that they like. I’ve been working hard these last few years to post as many different kinds of cookie recipes as I can, in the hopes that each of you will find something that you like. As you can see, I take my job very seriously:
There is one man in my life who likes every kind of cookie that I bake; actually, if I put sugar in it, he will eat it. His name is John, and he is wonderful. He is married to my dear friend Courtney, and the two of them are incredibly special to me and Jill.
John and Courtney moved to Oregon this summer, making Jill and I incredibly SAD FACE. They moved for a good reason (Courtney’s in a fantastic Ph.D. program and will, over the next ten years, most certainly make a difference in the world of education), which neutralizes some of the heartache of friends moving far away, but it doesn’t take it away altogether. We miss them. A lot.
GINGER-MACADAMIA NUT COOKIES
Adapted from Bon Appetit
These are made with vegetable shortening instead of butter, which keeps them soft and chewy. For this reason, they also mail well; in fact, I sent some to John for his birthday.
As you can guess from the ingredients, these cookies are quite gingery. I think this makes them perfect for fall, but if you are a little worried about the ginger, you could take out the raw component and/or cut the ground ginger down to 1 tsp.
2 cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. salt
1 cup sugar
¾ cup vegetable shortening
2 tsp. fresh ginger, peeled & minced
¼ cup crystallized ginger, chopped
¾ cup macadamia nuts, chopped
raw sugar (otherwise known as turbinado or demerara) for rolling the cookies in
Combine the dry ingredients in a medium-sized bowl and set aside. In the bowl of an electric mixer, beat the sugar with the shortening until fluffy. Add the molasses, egg, and fresh ginger and mix until combined.
Stir in the dry ingredients, followed by the crystallized ginger and macadamia nuts. Now it’s time to make the cookies!
Fill a small, shallow bowl with raw sugar. Dampen your hands in order to shape the dough into 1-tablespoon sized balls. Roll each ball of dough in the raw sugar before placing them several inches apart on the baking sheets. Before placing in the oven, use the palm of your hand to press down on the tops of the cookies to flatten slightly.
Bake cookies until golden brown and cracked on the top, about 15 minutes. I recommend checking the bottoms of the cookies at about minute 10, to prevent over-browning.
Cool on racks before eating or storing in an airtight container. These cookies should keep at room temperature for about one week.