Melasy-zázvorové lupínky
Tyto křupavé cookies dokonale spárují naše espresso zmrzlina.
Zdroj: Martha Stewart Living, červenec 2007
Výtěžek
Tyto křupavé cookies dokonale spárují naše espresso zmrzlina.
Zdroj: Martha Stewart Living, červenec 2007
Výtěžek
27.04.2023 @ 02:59
These crispy cookies perfectly pair with our espresso ice cream. The recipe is from Martha Stewart Living, July 2007 and makes about 6 dozen. Here are the ingredients: 2 cups plus 2 tablespoons all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon salt, 2 sticks (16 tablespoons) unsalted butter, at room temperature, 1 1/2 cups granulated sugar, 1 large egg and 1 large egg yolk, 1 teaspoon finely grated fresh ginger, 2 tablespoons finely chopped crystallized ginger, 1/3 cup unsulfured molasses, and 1 cup coarse sanding sugar. To make the cookies, preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt. In a large bowl, using an electric mixer, beat the butter and granulated sugar on medium-high speed until pale and fluffy. Beat in the egg and egg yolk, then the grated and crystallized gingers. Reduce the speed to low and gradually mix in the flour mixture in 3 additions, alternating with the molasses. Beat until just combined. Using a teaspoon, shape the dough into balls and roll in the sanding sugar. Place 2 inches apart on baking sheets. Bake until the cookies are flattened and the edges are dark golden brown, 12 to 14 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely. The cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.