Ginger Toffee Bites
"Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by Sarah Taverner."
photo by Baby Kato
- Ready In:
- 28mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 3 tablespoons dark molasses (do not use blackstrap)
- 1⁄2 cup toffee pieces
- 1⁄4 cup minced crystallized ginger
- 1 cup turbinado sugar (raw sugar)
directions
- Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray.
- Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside.
- Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
- After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart.
- Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
- Using metal spatula, transfer cookies to racks and cool completely.
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Reviews
-
Mmmm, delicious! Mine spread out a little more than the ones in the picture, but sure were good! Thanks! Made for 123 Hit Wonders tag game. -
Wow, wow, wow. My dh picked this recipe for me to make and boy was he right. These cookies are amazing. They explode with flavor. Thin, large, crisp cookies, encrusted with sugar, beautifully spiced and to top it off they are filled with candied ginger and toffee. Whats not to like, I am in taste heaven, these cookies are so good. Thanks for sharing Toni.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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