April 9, 2010

Ginger Sorghum Snaps

We have received several pints of sorghum syrup from our CSA this winter. I knew it was like molasses but that was about it. I decided that the first thing we would try would be ginger snap cookies. I searched and found a recipe that sounded like it would work, and I had all the ingredients for, and set out to make them this morning. It was easy work making the dough thanks to my KitchenAid mixer...just love that thing. The dough has to chill for at least an hour so we worked outside creating a front flower bed. During our lunch break I rolled up 1 cookie sheet full and baked them so my mom could try them. She loves ginger snaps. They bake for 10 mins @ 350 but our oven is wonky so that was just a bit too much. The cookies were a little overdone, not burned, but you could tell. They didn't taste that "gingery" to me so I thought that I would make an adjustment on the printed recipe and add more ginger next time. Tonight, after we finished outside & had dinner I decided to finish baking up the cookies. I turned the temp down about 10 degrees and set the timer for 9 mins. PERFECTION! :-) Oh my gosh, the ginger flavor just pops! It was definitely the overcooking that caused the taste difference.

Here we have a sheet of cookies rolled in nice little balls and coated in sugar all ready to be baked.

Fresh out of the oven! Don't they look delicious? You can smell the ginger with a hint of cinnamon.

Oops, sorry, I couldn't help myself. Seriously, they are DELICIOUS and I don't care for store-bought ginger snaps.

Here is the recipe that I used.

2 cups all-purpose flour
1 TBSP ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup margarine or shortening, softened
1 cup sugar (white or brown) - I used 1/2 cup of each
1 egg
1/4 cup sorghum or dark molasses
granulated sugar or cinnamon sugar, to coat cookies

Preheat oven to 350 degrees. Sift dry ingredients together and set aside. Cream margarine and sugar until creamy. Beat in egg and sorghum. Slowly add dry ingredients 1/3 at a time, mixing well in between each addition. Chill dough for at least 1 hour. Form dough into 1" balls and roll in sugar. Place on ungreased cookie sheet 2" apart. Bake about 10 minutes, until tops are rounded and slightly cracked.



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