Swedish Ginger Cookies With Crystallized Ginger Food

SWEDISH GINGER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
• Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

SWEDISH GINGERBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

SWEDISH GINGER COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350F (180C).
• Line a cookie sheet with parchment paper.
• In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
• Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
• Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.

SWEDISH GINGER COOKIES

Steps:

• Cream shortening and sugar until light and fluffy.
• Add molasses.
• Add the egg.
• Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
• Add flour mixture to creamed mixture.
• Mix well.
• Roll into small balls and roll in sugar.
• Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Steps:

• Heat molasses in small saucepan to boiling point.
• Boil 1 minute.
• Add sugar and butter and stir until butter is melted.
• Cool.
• Beat in egg.
• Sift together flour, salt, soda and spices.
• Add to first mixture and mix thoroughly.
• Cover bowl tightly and chill overnight.
• Roll out a portion of the dough at a time on lightly floured pastry cloth.
• Roll out thin.
• Cut into desired shapes.
• Bake in a moderate oven (350F) 6 to 8 minutes.
• The dough may be shaped into a roll and wrapped in waxed paper.
• Chill thoroughly overnight or longer.
• Slice thin and bake in moderate oven (350F).
• These should be stored in an air-tight container - allow flavor to "ripen".

THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES

Steps:

• Preheat oven to 350°F.
• Line 2 sheet pans with parchment paper.
• Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
• Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
• With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
• Add crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
• Press both sides of each cookie in granulated sugar and place on sheet pans.
• Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
• Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.

CRYSTALLIZED GINGER

Steps:

• Peel the ginger and slice it into rounds 1/8 inch thick.
• For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
• In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
• When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
• You want the ginger tender and getting that translucent look about it.
• You also don't want it at a full rolling boil-just a little less.
• Drain the ginger reserving the liquid.
• Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
• Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
• Store in an air tight container.
• As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

SPICE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
• In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
• Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

SWEDISH GINGER COOKIES

Steps:

• In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
• Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
• On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
• Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.