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by AmandaM
1/2 pound unsalted butter, softened Ask a question about this ingredient
1/2 cup firmly packed light brown sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
3/4 cups finely chopped candied ginger Ask a question about this ingredient
In the bowl of a mixer fitted with a paddle attachment, cream together the butter, brown sugar and vanilla until light and fluffy. In a medium bowl, whisk the flour with the ground ginger and salt. Add these to the butter mixture and beat on low speed until the ingredients are just combined. Add the candied ginger and beat for a few more seconds to incorporate.
Ask a question about this stepDivide the dough in half and gently roll into two slim cylinders of about 1 1/2 inches in diameter. Wrap the cylinders tightly in plastic wrap and refrigerate for 2 hours.
Ask a question about this stepWhen you are ready to bake the cookies, preheat the oven to 350°F. At this point, if the cylinders have slumped or flattened at all, re-roll them a bit to make them perfectly round. Cut the dough into 1/4-inch slices and arrange them an inch apart on baking sheets (use parchment paper if your baking sheets are dark). Bake the cookies until they are light golden around the edges, about 15 minutes. Cool for a few minutes on the baking sheets and then transfer the cookies to a rack to cool completely. Dust lightly with confectioners' sugar.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I thought this was a great recipe. Easy to make. Good & interesting taste. Note that mine were done to perfection in 11 minutes.