Candied Gingersnaps

Name: Candied Gingersnaps
Prep time: 2 h
Cook time: 13 min
Total time: 2 h 13 min
Yield: 4 dozen cookies, 48 serving(s)
Ingredients: 1 cup coarsely chopped candied ginger (or crystallized); 1 cup white sugar; 3/4 cup butter; 3/4 cup sugar; 1/4 cup candied ginger sugar; 1 egg; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves

Submitted by Raquel Grinnell

"Baltimore Style magazine, November/December 2003, Christmas cookie edition. Prep time is chilling time."

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Ready In:: 2hrs 13mins
Ingredients:: 11
Yields:: 4 dozen cookies
Serves:: 48

ingredients

For candied ginger sugar
1 cup coarsely chopped candied ginger (or crystallized)
1 cup white sugar
For cookies
³⁄₄ cup butter
³⁄₄ cup sugar
¹⁄₄ cup candied ginger sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

directions

Preheat oven to 350 degrees.
Chop candied ginger coarsely with a knife, then measure to 1 cup. Process in food processor, along with 1 cup sugar, until finely ground. (If ginger sticks together, add more sugar.).
In mixer, cream butter, then add sugar and 1/4 cup of the candied ginger sugar and beat until light and fluffy. Add egg and molasses and beat well. Sift flour, soda and spices and add to mixture, beating until smooth. Chill for at least two hours.
Spread remaining candied ginger sugar on a large plate. Shape dough into 1/2 inch balls and roll in the ginger sugar. Bake for 13 minutes (cookies will puff up, then flatten). Remove immediately with sharp spatula to wire racks. (If cookies are left to cool on sheets, the candied ginger will harden and stick.) Yield: about four dozen.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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