Cookies Are Always a
Good Place To Start
Double Ginger Cookies
This recipe is somewhat stolen from the The Best of Cooking Light, but I add a bit more crystallized ginger and lemon rind because subtlety is anathema to my upbringing. These cookies are easy to make, end up having a lovely, chewy texture and are a fabulous combo of sweet and hot. A gift of ginger cookies is the perfect way to tell boys and ponies that you want them to be yours without seeming to “fast.”
1.5 cups all-purpose flour
1 cup whole-wheat flour
1 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1.25 cups sugar (not to be used all at once)
1/2 cup applesauce
1/4 vegetable oil
2 teaspoons grated lemon rind (honestly, do you know anyone who actually measures lemon rind? Grate a lemon into the bowl until it looks like enough)
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1. Combine flours, crystallized ginger, baking powder, baking soda, salt and ground ginger. Stir with a whisk until bored. Make a volcanic pit in the center of dry ingredient mountain.
2. Combine 1 cup of sugar, applesauce, vegetable oil, lemon rind, lemon juice and vanilla until you have lava.
3. Add the lava to the volcano, stirring until moist (don’t over-do it here, they get all funky)
4. Cover and chill for at least an hour and as long as a full day.
5. Heat the oven to 350
6. Make the dough into 24 balls (about 2 tablespoons each). Roll the balls in the remaining sugar.
7. Place your balls two inches apart on a cookie sheet (insert sophomoric giggles).
8. Bake for 15 minutes.
