Cream the butter until light and fluffy about 3-4 minutes. Add brown sugar and beat until fluffy. Add 1⁄2 cup molasses and beat, pausing to scrape down the sides. Add the eggs, one at a time, incorporating well. Add the fresh and candied gingers and beat well.
Sift together the dry ingredients. Then add all at once to the bowl of wet ingredients and blend slowly at first. Mix until just blended.
Chill the dough; this is most easily done by making two rough rolls of dough and wrapping them in wax paper.
After chilling, roll the dough in coarse sugar crystals to coat the sides. Then cut 1⁄4” slices and place on a baking tray lined with parchment paper.
Bake at 350ºF for approximately ten minutes until just flattened and golden. I always test one or two cookies first to make certain that I am happy with the outcome.
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