Tuesday, December 13, 2005


Chocolate Ginger Cookies

Chocolate Ginger Cookies

From Martha Stewart Cookie Magazine, I used a holly leaf cutter to make these cookies and iced them with green icing and added red hots for the holly berries. I used these cookies to add to place cards. Cade thought that they were Mistletoe. While I was making them he said "Not Mistletoe,Please not Mistletoe, Why Mistletoe?" He must have learned about mistletoe recently and being a 7 year old boy- he thinks Mistletoe is really yucky.

Makes 4 dozen

2 1/2 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup packed dark-brown sugar

1 large egg

1/2 cup unsulfured molasses

1 tablespoon peeled grated fresh ginger

1. Preheat oven to 325°. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.

3. Halve dough; shape into disks.Wrap each disk in plastic; refrigerate until cold, about 1 hour.Working with 1 disk at a time, roll out dough on a lightly floured surface to a 1/4 inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with cookie cutter and place on silpat lined baking sheets.

4. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.

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