Tuesday, November 3, 2009

Double Ginger Crackle Top Cookies

We have had the stomach flu come through this house for about the past week. Daniel started last Wednesday, Dave and Laura kicked in Saturday night. Today, everyone is back to school and work. Woohoo!!!!!!!

We have had a month of at least once a week someone gets sick in this house except for me, I have just kept going, didn't have time to get sick I suppose, having to take care of my bubonics. Also, yesterday my mom fell and broke her wrist so I will have to be zipping out to Woodstock to get her a few groceries and such.

The other day, with Dave and Laura comatose on the couches, Amanda still having her lingering cough and Daniel still complaining of a stomach ache, I decided I had enough. I tried to raise some money for my "Ria is sick and tired of taking care of sick children and Dave and needs a vacation preferably to the Caribbean and/or Hawaii" fund. I didn't get too far. Denise and Marissa and Lisa offered to come with me, they are such good friends that they would be willing to make such a big sacrifice for me. We decided on Hawaii. But the only cash I got was some Canadian Tire money from Lisa, she said I could buy some bungee cords with them. Maybe I could stowaway on a plane and bungee myself out when we are over Hawaii?

I read on one of the blogs that I follow that November is suppose to be National Blog Writing Month and that you are suppose to try and blog everyday. Huh? I am lucky to blog once a month sometimes. It is now November 3, I think I am about two days behind already, what if I post three posts today, would that count?

Now for the recipe. With people's stomach acting up, I decided to make some Double Ginger Crackle Top Cookies. Boy did my house smell amazing last night. It is a recipe I use from Epicure and it calls for their Crystallized Ginger. I love their Crystallized Ginger. Usually the grocery store kind of crystallized ginger tends to be pale in colour and small, and when you read the ingredients they add some other stuff besides ginger and sugar, to prolong the shelf life. Last year I got my first can of VE Crystallized Ginger, opened it up and the smell was AMAZING!!!! The ginger was a nice dark color, moist and chewy and I was able to eat it right out of the container with no funny aftertaste. I read the ingredients which are as follows: ginger, sugar. THAT IS IT!!! Pure ginger with sugar, and the container I opened last year is still good, almost gone, but still good. This crystallized ginger is fabulous dipped in melted dark chocolate.


2 cups all-purpose flour
2 tsp baking soda
2 tsp VE Ginger
1/2 tsp VE Cinnamon
1/2 tsp salt
1/4 cup finely chopped VE Crystallized Ginger
3/4 cup shortening (I use butter to eliminate the trans fats which are a lot worse than saturated fats for your heart)
1/2 cup firmly packed brown sugar
3/4 cup white sugar, reserve 1/2 cup for rolling
1 egg
2 tbsp Molasses
1 tsp finely grated lemon zest

1. Preheat oven to 350 F

2. Whisk together first 6 ingredients and set aside

3. Cream shortening (butter), brown sugar and 1/2 cup white sugar until light and fluffy.

4. Beat in egg, molasses, and lemon zest.

5. Gradually add dry ingredients, beating well after each addition.

6. Place 1/4 cup white sugar in a shallow bowl. Form dough into 1" balls, roll in white sugar and place on a parchment line baking sheet 2" apart (I just used my pampered chef stone ware, greased)

7. Bake for 10 minutes or until "crackled" on top. Cool before storing.



Greg said...

I`m glad you guys are finally feeling better. What a month!!

Deanna said...

Definitely making this soon.... maybe sunday!

Kathy said...

These are the best cookies EVER. The only problem is trying not to eat them all in one sitting.