Old Fashioned Ginger Cookies… Remix
December 27, 2008|Comments (27)
These darlings of the winter cookie baking… the classics that send us running for photoalbums… and the ones that end up being upstaged by chocolate chip cookies or buckeyes or iced sugar cookies. These are the wallflowers of the cookie family with their unexciting exterior which hides their secret burst of warmth and flavor. And now the classic contains more dietary fiber. An almost guilt-free winter sweet. What’s not to love about that?
First of all, you’ll need to grab up the following ingredients (and locate some giggly girls to help, too):
- 3 1/2 cups all-purpose unbleached flour
- 1 cup wheat germ
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 1/4 cup water
- 3/4 cup sugar
Now, stir together all the dry ingredients (except for the sugar) in a separate bowl. In your mixer, add shortening, 2 cups of sugar, water, and the molasses and put it on LOW for a sec. Add the molasses and the eggs — mixing in between each addition. You might need to scrape the bowl a few times. I did. Add the flour/wheat germ mixture a little at a time. Mix until nice and fluffy.
Now roll it into little balls and dip it in the 3/4 cup of sugar. **Try not to get distracted by how cute my kids hands are while rolling cookies.**
Nor when they hold up their sugar-coated little fingers and squeal with delight. **Focus, Lacy! Focus!**
Throw it on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 11-13 minutes. Allow to cool slightly. Devour. Moan. Clean up crumbs. Eat crumbs. Moan. Scarf down more cookies when you think no one can see you. Then discover that you are incredibly full. Wheat germ is very filling stuff, as it turns out.
Want to learn more about adding fat-fighting wheat germ to your foods? Check out this snazzy little article about adding dietary fiber to your baked goods.