17 December 2007
Ginger Cookie Sticks
I loved Alanna’s comment yesterday. She said, “I always think that the first step in a cookie-baking marathon is putting on a pot of soup.” Sounds like a great idea. Soup's on! Now let’s get down to business…
Christmas is barely a week away and I have hardly started baking (or Christmas shopping, or mailing Christmas cards or … but that’s another story!) But yesterday I knew a friend was stopping by and it seemed a shame not to have some homemade Christmas cookies to share. I wondered what I could make in a hurry, dug into my file and pulled out a recipe for Ginger Cookie Sticks.
This recipe had been cut from a Family Circle magazine several years ago and I remember it having a wonderfully deep, spicy, ginger flavor. What’s more, the decorative sugar crystals on the top make it sparkle with understated festive elegance. And even better, it is a bar cookie that can be mixed, spread in the pan immediately and baked in one batch.
I guess they were a hit. Between my friends and family, most of the cookies are gone this morning. So that’s where I am starting today – Ginger Cookie Sticks: Batch 2. While they are baking I’ll work out what to try next.
Ginger Cookie Sticks
1 3/4 cups flour
1/2 cup cornstarch
2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup unsalted butter, softened
2/3 cup packed brown sugar
1/4 cup molasses
2 tablespoons crystallized ginger, finely chopped
2 tablespoons coarse decorating sugar
Preheat oven to 350 degrees.
Line a 13x9 pan with aluminum foil. Let the foil hang over the edge slightly to make removing the hot cookies easier after baking. Coat the foil with cooking spray.
Measure flour, cornstarch, ginger, cinnamon, white pepper, cloves and salt into a bowl and mix until thoroughly combined.
Beat the butter, sugar and molasses together in a large mixing bowl until well combined and creamy.
Add the dry ingredients to the butter mixture until blended. Spread batter in the prepared pan. Sprinkle the crystallized ginger pieces evenly across the top.
Bake at 350 degrees for 15 minutes. Gently sprinkle the coarse sugar across the top of the cookies and bake another 10 minutes or until the center is set.
Remove cookies from the oven and let cool on a wire rack. Use the foil to lift the cookies from the pan as soon as possible.
When cookies are firm, but not quite fully cooled, cut into 3 equal sections lengthwise and and crosswise at 1 inch intervals. I used a large pizza cutter being careful to gently cut through the final edge to prevent that side of the cookie from crumbling.
Great with coffee or spiced cider.