Triple-Ginger Cookies

Triple-Ginger Cookies
makes about 40

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup blackstrap molasses
1/2 tablespoon fresh ginger, finely grated
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
11-12 ounces (2-1/2 cups) all-purpose flour
1/3 cup crystallized ginger, minced
2 teaspoons baking soda
1/4 teaspoon salt
about 1/3 cup white sugar

1. Position a rack in top third and a rack in bottom third of oven; preheat to 350°F.

2. Line 2-3 baking sheets with parchment paper.

3. In a large mixing bowl, cream together the butter and brown sugar

4. Mix in egg, molasses and fresh & crystallized gingers

5. On top of the wet ingredients (or in separate bowl), whisk together flour, baking soda, salt and ground spices

6. Blend wet and dry ingredients

7. Put the white sugar in a small bowl

8. Measure out 1 tablespoon of dough at a time, roll between palms, roll in sugar, place 1-1/2 to 2 inches apart on the lined cookie sheets

9. Bake about 15 minutes, or until cookies look crackly, but are still slightly soft in the center

Springerles

Last year over the holidays was the first time I had helped to make springerles, and I was amazed that the only anise flavor came from the aniseeds that the cookies lay upon. As I had recently taken up making my own extracts, and both Chris and I wanted more anise-y springerles, I made a lovely anise extract for this year's batch.

Making aniseed extract couldn't be more simple, either: Fill a small jar half way with aniseeds, top with vodka and let it sit for several months before straining. And I must say, this batch of springerles is most excellent. That said, whipping whole eggs 'til light and fluffy is still weird!

Springerles
makes several dozen depending on thickness

Ingredients
3 large eggs
1-2 tablespoons of butter

1-1/2 cup sugar

1 teaspoon aniseed extract

1/4 teaspoon salt

3 to 3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

3 tablespoons aniseeds, or enough to cover your cookie sheet

Directions
1. Beat the whole eggs until light and fluffy and the eggs come off the beaters in ribbons

2. Add butter, sugar, and extract to the eggs and mix

3. Sift together the flour, salt, and baking powder

4. Add the flour mixture in 1/2 cup increments until you can no longer beat the mixture, then mix in by hand the rest of the flour

5. Roll out the dough so that it's 1/2 inch thick, then press into shapes so that it is at least 1/4 inch thick

6. Cut out the cookies and lay out approximately 3/4 inch apart on top of a cookie sheet that has been lightly covered with aniseeds

7. Leave out at room temperature overnight to 24 hours to dry out

8. Preheat the oven to 325°F and bake the cookies for 13-15 minutes. Do not brown!

Cocoadoodles

Cocoadoodles
makes 24

Ingredients:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cups unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/2 cup sugar, plus 1/4 cup
1 large egg + 1/4 cup infused vodka of choice (or another large egg)
1 tablespoon ground cinnamon

Preheat oven to 375 F.

Combine flour, baking powder and salt in a bowl. Whisk to combine.

Cream butter and vegetable shortening in bowl of electric mixer. Add sugar and beat until very light and fluffy, about 3 minutes.

Add egg and beat in.

Add flour and mix to combine.

Combine 1/4 cup sugar and cinnamon in small bowl.

Form dough into 1 1/2" balls. Roll in sugar and cinnamon.

Place on baking sheet lined with parchment, partially pressing down. Bake until top is cracked and lightly golden, 12-14 minutes.

Cool completely