Brown Sugar Ginger Crisps |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 5 |
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You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urgethe cookies must go in the middle of the oven to cook through and brown evenly. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
2 sticks (1 cup) unsalted butter, softened |
1 cup packed light brown sugar |
1 large egg yolk |
1 teaspoon vanilla |
1/2 cup finely chopped crystallized ginger (3 oz) |
1/4 teaspoon ground ginger |
Directions:
1. Preheat oven to 350°F.
2. Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
3. Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.
4. Cooks' note: · Cookies keep in an airtight container at room temperature 3 weeks.
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