Guest Author - Anita Burroughs

I first tried out this cookie recipe about a year ago, and absolutely loved it. The crystallized ginger really gives the cookies a zing, and I was unsure how my catering customers would respond to this cookie. I had my answer when I served them on a buffet table for a local business lunch. I watched one woman grab a cookie and walk away with it. A moment later she stopped dead in her tracks and said “oh my gosh, this cookie is amazing” to no one in particular. I knew at that moment that I had a winner on my hands.

Here is the recipe:

1 ½ cups all purpose flour
½ teaspoon baking soda
1 stick of cold, unsalted butter, cut into ½ inch pieces
¾ cup sugar, plus ¼ cup extra sugar for rolling the cookies
1 tablespoon finely grated lemon zest
1 teaspoon ground ginger
¼ teaspoon salt
1 large egg, at room temperature
¼ cup finely diced crystallized ginger

First, sift together the flour and baking soda into a bowl and set this aside.

Now, using a mixer (either a hand-held or standing mixer) cream the butter on medium speed for just about two minutes. Be sure to scrape down the sides of the bowl, and then add the ¾ cup of sugar, lemon zest, ginger and salt. Cream the mixture until it is smooth. Be sure to scrape down the sides of the bowl from time to time.

Now add the egg and beat it just until incorporated. On low speed, add your flour mixture until just incorporated. Add the crystallized ginger; do not over mix.

Take handfuls of the dough and place it on a sheet of parchment paper or waxed paper. Create a log that is about two inches wide and 12 inches long. Fold the parchment or waxed paper over and pat the log until it resembles a smooth sausage. Chill the dough for about an hour (or longer if you wish).

Preheat your oven to 350. Line two baking sheets with parchment paper or a silicone mat. When your dough is chilled, remove it from the paper, and pour the remaining ¼ cup of sugar onto a work area or a cutting board, and roll your log in the sugar. Then, slice 1/3 inch rounds off of the log and place these cookies two inches apart on your prepared baking sheets.

Bake each sheet one at a time for 10-13 minutes, or until brown around the edges. Check your cookies frequently to ensure they do not overcook. Take the pans out of the oven and slide the parchment paper or mat off of the sheet and allow the cookies to cool for at least five minutes. You can store your cookies in an airtight container for up to 3 days at room temperature.

You can often find crystallized ginger in the spice section of your supermarket, or in gourmet markets. If you want to purchase this online, check out www.penzeys.com, which is where I buy almost all of my own spices. Their products are remarkably fresh and very well priced. You can also check their web site to see if they have one of their retail stores in your area.