These are soft raisin and ginger cookies with some delightful seasonal spice.
3/4 cup (6 oz or 170 g) unsalted butter, room temperature
In a large bowl, beat butter with an electric mixer for 30 seconds. Add the cup of sugar, grated ginger, and vanilla. Beat the mixture until it is well combined. Add the egg and molasses, and beat until well-mixed.
In a bowl, mix together the flour, soda, and ground spices. Beat in as much of the flour mixture as you can into the butter mixture. Then, stir in the remaining, flour, nuts, raisins, and crystallized ginger with a wooden spoon. Cover, and refrigerate the dough for at least an hour.
Preheat the oven to 350°F. Cover a baking sheet with a sheet of parchment paper.
With a tablespoon, scoop and shape dough into balls. Roll in turbinado sugar (or substitute granulated sugar). Place the cookies on the baking sheet two inches apart.
Bake for 9 or 10 minutes and no more! Do not overbake! Let stand a couple of minutes before removing the cookies to a wire rack to cool.
After cookies are completely cooled, place them in an airtight container. The cookies freeze well.
Yield: 48 cookies
Prep Time: 20 mins.
Cook time: 9 mins.
Total time: 29 mins.
1 cup (200 g) sugar
2 tsp finely grated ginger
grated rind of one orange
1 tsp vanilla extract
1 egg
1/4 cup (85 g) molasses
2-1/4 cup (280 g) all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup (110 g) raisins
1 cup (115 g) chopped walnuts
2 oz (60 g) crystallized ginger, finely chopped
1/4 cup (50 g) turbinado sugar
