Ginger Cookies

From “Cookies! The Collector’s Series/Volume 26,” edited by Marian Levine. Gaithersburg, MD: The American Cooking Guild, 1989. Page 29

I got this booklet at an auction and the cover says, “A gift to you from Sears,” so I’m assuming it’s a premium of some sort.

I’m always on the hunt for an excellent cookie recipe. This is by far the best gingerbread cutout recipe I’ve come across. I’m a follow-the-recipe-to-the-letter cook and doing so with this recipe is definitely recommended. All the ingredients, in the listed proportions, are necessary for ultimate success with this cookie.

“This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.”

An added bonus with these cookies is that they get better with age. They’re the cookie version of a fine wine. I pipe on white royal icing to decorate, although these cookies don’t need the frosting for flavor by any means.

An interesting note: My friends who like my gingersnaps don’t like these cookies. These are much more flavorful (but not necessarily sweeter) than the standard gingersnap.

3 ½ cups flour

1 teaspoon baking soda

1 ½ teaspoons [powdered, not fresh] ginger

1 ½ teaspoons cinnamon

1 teaspoon [ground] cloves

¼ teaspoon cardamom

½ cup sweet [unsalted] butter

¾ cup granulated sugar

1 egg

¾ cup molasses

½ teaspoon salt

2 teaspoons grated orange rind

In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight [this allows the flavors to marry and is highly recommended].

Preheat oven to 375 degrees. Roll dough out to ¼-inch thick on floured surface. Cut into desired shapes. Place shapes onto ungreased cookie sheet and bake at 375 degrees for 8-10 minutes until lightly browned around the edges. Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to three weeks in cookie tins [cookies were still edible, although not fresh, after six weeks in Ziploc bags].

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. [I used cinnamon red hots successfully, but didn’t like the flavor combo] before cooking. Or ice them after they have cooled.

Yield: 3 ½ dozen

Coming soon: Ravioli in sage cream sauce