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	Wednesday, January 14, 2009

So, even though I've only just started up again, blogging will have to be intermittent for a while now again.

What am I working on? An entry for the Quilting Arts 2010 Calender Contest.

I realize now that I'll have to start another category to document my creative endeavors. Later.
4:51:52 PM    comments [] trackback []
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For ginger fanatics! Makes about 5 dozen.

Sift together onto a piece of parchment:

     2 1/4 cups all-purpose flour
     2 tsp baking soda
     1 tsp ground cinnamon
     1/2 tsp ground gloves
     1/2 tsp grated nutmeg
     1/2 tsp allspice
     3 tsp powdered ground ginger
     1/2 tsp salt

Finely chop onto another piece of parchment

     3 oz crystallized ginger

Finely grate and mix together in a small ingredient bowl

     about a 3" knob of peeled fresh ginger, to make 2 Tbsp
     the zest of 1 lemon

Into the bowl of an electric mixer, measure

     1 cup of sugar
     3/4 cups (1 1/2 sticks) softened unsalted butter

Turn on the mixer and beat the sugar and butter for about 5 minutes, until the mixture is light and fluffy. Beat in

     1/4 cup molasses
     1 egg

and the ginger and lemon mixture. Add the flour mixture in 2 batches, mixing until just combined, then stir in the crystallized ginger. Cover with cling wrap and chill in the refrigerator for a minimum of 2 hours.

Preheat the oven to 350°F. Shape the chilled dough into 1-inch balls, place 2 inches apart on a baking sheet covered with parchment paper, and bake until craked and dry, about 10 minutes. Cool on the cookie sheet for five minutes, then transfer to wire racks to cool.
4:42:45 PM    comments [] trackback []
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