Triple Ginger Cookie (Canyon Ranch)

1/3 cup butter (5 1/3 T)

2/3 cup low-fat cream cheese

1 1/2 cup brown sugar

1 egg yolk

1/3 cup black strap molasses

1 1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/2 t ground ginger

1 1/2 t baking soda

1/4 t salt

2 T peel and minced fresh ginger root

1/2 cup minced crystallized ginger

Preheat oven to 350  greased cookie sheet or use parchment paper

In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed.  Add egg yolk and molasses and mix on low until just combined.

 

In a large bowl, combine dry ingredients.  Add to butter mixture and mix on low for 10-20 seconds.   Add fresh ginger and crystallized ginger.   Mix briefly by hand.   Portion heaping teaspoonfuls (or use a 3/4 oz scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes… then rotate for an additional 2 minutes.  Slightly browned.  very soft inside… let sit on cookie sheet for about 5 minutes before transferring to a rack.

 

 

 

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