As you all know, tomorrow is Valentine's Day. And while I personally do not buy into the saccharine, Hallmark-fueled, chocolate heart love fest, I do believe in romance. And baked goods. And while candy is dandy, cookies are the way to my heart (flowers don't hurt either). So in honor of the holiday, I made a batch of these delightfully light, nicely ginger-y cookies. When mixing up the dough, I was a little worried, as it seemed a tad crumbly, but I persevered, and everything worked out! So I recommend you make these for your sweetie, or for yourself! And Happy Valentine's Day! xoxo.
Ginger Sugar Cookies
from Martha Stewart, February 2009
makes 24 heart-shaped cookies
3/4 cup all-purpose flour
1/4 tsp baking soda
pinch of salt
2 ounces (4 tbsp) unsalted butter, softened
6 tbsp granulated sugar
2 tbsp light brown sugar
1 1/2 tsp finely grated ginger
1 large egg yolk
sanding sugar, for sprinkling
Sift flour, baking soda, and salt into medium bowl. Cream butter and sugar with mixer until pale and fluffy. Beat in ginger, then yolk.
Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using 2-inch heart-shaped cutter. Transfer to parchment lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks and let cool. Cookies will keep, covered, for up to 3 days.
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1 comment:
These sound great! I've never been too partial to gingersnaps, but these look like they have better texture and fresher flavor; that is, not like dry spice, but more like fleshy ginger :)
Happy Valentine's Day!
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