Tag Archives: cookie exchange

My Cookie Craving: Kaki’s Gingersnaps

Rich, chewy and exceptionally flavorful with a gorgeous sugar-coated crackled top. That describes my friend Kaki’s homemade gingersnaps. She made them last December for our big blow-out holiday Cookiepalooza, and I haven’t stopped thinking about them since. Yesterday morning, I couldn’t stand it any longer. I baked a double batch. And the world seemed sunnier because of it.

Kaki’s Gingersnaps:

  • ¾ cup shortening
  • 1 cup sugar
  • 1 egg
  • 4 tablespoons molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon candied ginger, minced (optional)
  • 1/2 cup additional sugar, for coating
  • 1 package white chocolate coating, for dipping (optional)

Preheat oven to 350.  In a large bowl, cream shortening and sugar together until light and fluffy; add the egg and molasses and mix until well blended. In a medium bowl, sift together the dry ingredients then add the candied ginger if you’re using it and toss to coat the ginger. Combine the dry and wet ingredients and mix until thoroughly combined.

Shape a tablespoon of dough into a ball and roll it in sugar, setting it onto a parchment-lined baking sheet. Personally, I like to use a 1″ cookie scoop and drop the scoop into a small bowl of sugar. It works just as well and each cookie comes out exactly the same size as the next. I’m sort of obsessive about stuff like that, but that’s just me.  Bake each tray of cookies for 12-14 minutes. Allow cookies to cool completely, then you can decide to dip or not to dip.

This is Kaki – making gingersnaps

This is Kaki making her gingersnaps. When she made them in December, we dipped them in white chocolate. And they were delicious. If you’d like to dip yours, melt a package of white chocolate or candy coating according to package instructions. Dip cookies half-way, scraping the bottom of the cookie along the edge of the bowl or pan to remove the excess. Place on parchment or wax paper and allow to set up until firm to the touch. If you’re in a pinch for time, you can pop the tray into the refrigerator or freezer for a  few minutes. Then bag and tag them. A single batch makes 24-30 cookies.

I liked them both ways – plain and dipped. But if I were to sit and eat them with a big glass of milk like The Complete Package and I did yesterday, I prefer them unadorned. Just plain, simple, powerful ginger goodness. But you try them both ways and judge for yourself. Will you be a white chocolate-dipped lover or a plain old-fashioned fan? Truthfully, I’ll take them any way I can get them.

Go on and bake some. You know you want to.

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Miss Pat’s Orange Slice Cookies

Buttery, chewy goodness - Miss Pat's Orange Slice Cookies

My good friend Pat made these for a holiday cookie exchange years ago. When I was digging through my recipe drawer the other day, I found it again. Oh, the memories. I remember these being so unusual, and yet so very delicious. And that’s when I decided to make them for Christmas. Right then and there. Butter set out to soften…check. Look to see if I had oats, coconut and pecans in the pantry…check. Orange slice candies anywhere? Of course not. I don’t keep these things around my house. Sure I loved them as a kid, but I can’t remember the last time I bought a bag. Good thing there’s a new Kroger around the corner from my house, huh? And by the time I get back, my butter will be soft! Timing is everything. These cookies are super easy to make and really, really delicious. You should make them. Like today. Here’s the recipe, thanks to Miss Pat.

• 2 sticks of unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup sugar
• 2 eggs
• 1-½ teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 package Orange Slice candies (13 ozs.)
• 1 tablespoon flour
• 1 cup pecans, chopped
• 2 cups old-fashioned oats
• 1 cup shredded coconut

Pre-heat your oven to 350F. In a large bowl, beat softened butter, brown sugar and granulated sugar until well blended. Add the eggs and vanilla and beat until combined. In a separate bowl, mix together 2 cups flour, salt and baking soda; add to butter mixture and beat to combine. Cut up orange slice candies (I cut each slice into 5 pieces) and toss them with one tablespoon of flour to keep them from sticking together. To the cookie batter mixture, add the orange slice candy pieces, chopped pecans, oats and coconut. Mix until everything is combined. The dough will be really thick. I like to use a heavy wooden spoon or my hands to mix it. I also like to use a cookie scoop so these turn out uniform in size. If you don’t have one, use a spoon to scoop up about 2 Tablespoons of dough; roll it into a ball, and place dough balls about 2″ apart on a cookie sheet. Bake at 350F for 12-20 minutes (see note below). When the cookies start to turn a little brown around the edges, they’re done. Cool on cookie sheets for at least 10 minutes before removing them from the pan to cool. Makes 4-6 dozen, depending on how large or small you make them.

NOTE: This recipe is similar to an oatmeal or chocolate chip cookie dough, so baking time is a matter of personal preference. If you like them chewy like I do, bake them 12-15 minutes. If you like them crispy, bake them 15-20 minutes. If you want to get really fancy, you can top each cookie with a thin slice of the orange slice candies. Most importantly, get a glass of cold milk ready.

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