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Double Ginger Cookies

Posted By GKC On February 13, 2011 @ 1:57 am In Recipes of the Week,Weekly Recipes | 5 Comments


As you may have noticed from last week’s recipes [1], I am a big ginger fan. I also like to use crystallized ginger in cookies. This is a heartier cookie than your typical Ginger Crinkle [2].

1-1/2 cups flour
1 cup whole wheat flour
¾ cup chopped crystallized ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ginger
1 cup sugar
½ cup applesauce
¼ cup oil
½ teaspoon vanilla

Combine all dry ingredients. Make a well in center. Whisk together sugar, applesauce, oil and vanilla. Add to flour mixture and stir until just moistened. Cover and chill for 1 hour. Preheat oven to 350 degrees. Shape dough into balls and roll in sugar. Place on lightly greased cookie sheets and bake for 15 minutes. Let set for 1 to 2 minutes on pan; them remove to wire racks to finish cooling.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/02/double-ginger-cookies/

URLs in this post:

[1] last week’s recipes: http://www.gourmetkoshercooking.com/2011/01/ginger-mandelbroit/

[2] Ginger Crinkle: http://www.gourmetkoshercooking.com/2010/01/giant-ginger-cookies/

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