So, for this week of the 12 Weeks of Christmas Treats hosted at Meal Planning Magic I'm sharing a cookie that is both ginger-packed and freezer-friendly. I actually made these last year for a "visiting" gift, but they were so well received I just might have to make it (or a variation of it) again! They have a chewy, lightly textured crumb, with raisins, oats and candied ginger. But while ginger is definitely one of the forerunners in flavour, there is a lot more going on than one spice! Black tea, cardamom, cinnamon, allspice, cloves and two types of pepper (black and white) play a part in making these cookies something special - but you don't need to save enjoying them for a special occasion (just make a double batch :-) )!
“More Than Ginger” Spice Cookies
Makes 16
3 oz non-hydrogenated shortening½ cup packed brown sugar
¼ cup granulated sugar
¼ cup molasses
1 tsp vinegar
1 tsp vanilla
2 ½ tbsp strong brewed black tea, cooled
1 tbsp ground ginger
¼ tsp cardamom
½ tsp cinnamon
Pinch allspice
pinch ground cloves
pinch black pepper
pinch white pepper
1 ¼ cups whole wheat flour
1 tsp baking soda
½ cup quick oats (not instant)
½ cup raisins
3 oz chopped candied ginger (I used Crystallized Ginger Chips)
- In a large bowl, cream together the shortening, sugars, molasses, vinegar, vanilla and tea.
- Beat in all the spices until well blended, then mix in the flour and baking soda.
- Fold in the oats, raisins and ginger.
- Cover and chill 1 hour (up to overnight), or wrap in plastic, then foil, and freeze up to 4 months.
- Preheat the oven to 350°F.
- Bake 11 to 14 minutes.
- Cool 2 minutes on baking sheets, then transfer to cooling racks to cool completely.
Calories: 175.1
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 20.1 mg
Total Carbs: 33.6 g
Dietary Fiber: 1.7 g
Protein: 1.8 g
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