Name: Brown Sugar Ginger Crisps
Yield: Makes about 50 cookies
Ingredients: 2 sticks (1 cup) unsalted butter at room temperature; 1 cup firmly packed light brown sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1/2 cup finely chopped crystallized ginger (about 3 ounces); 1/4 teaspoon ground ginger; 1 1/2 cups all-purpose flour; 3/4 teaspoon double-acting baking powder; 1/2 teaspoon salt

Recipe information

Yield
Makes about 50 cookies

Ingredients

2 sticks (1 cup) unsalted butter at room temperature

1 cup firmly packed light brown sugar

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup finely chopped crystallized ginger (about 3 ounces)

1/4 teaspoon ground ginger

1 1/2 cups all-purpose flour

3/4 teaspoon double-acting baking powder

1/2 teaspoon salt

Preparation

In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.

TagsDessert Cookie British European Nut Free Baking Gourmet

Recipe notes

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