Ginger Cookies
Chewy, crispy, spicy with moist middles
The Black Dog Tavern has been an institution on Martha's Vineyard in Massachusetts since 1971. The bakery makes dozens of these cookies everyday, to serve patrons lined up outside the bakery. The recipe that I have provided for you below is just very slightly adapted.
I have made dozens of ginger cookies over the years, and this recipe is by far, my favorite.
Assembly of ingredients.
For the Orange sugar, zest half of an orange with 1/2 cup of fine sugar. Place a little over a 1/2 cup of sugar in the food processor, process thirty seconds. Remove the sugar into a bowl. Now, measure out a 1/2 cup of sugar and place it into the food processor. Add your zest of one orange and process for thirty seconds. Voila!
The orange sugar that is used to dust the exterior of the cookie, not only enhances it's sweetness. It's citrus note blends wonderfully with the heat of the ginger.
Orange Dusting Sugar.
Using real ginger, also lends a heat element to the sweet. Making this cookie ideal for all age groups.
For the ginger oil: 1/4 cup of diced ginger + 1/4 cup of canola oil
Can be done in food processor, and then strained. Make sure after straining, you have 1/4 cup of ginger oil.
Using canola oil versus butter has it's benefits. Canola oil offers a healthier alternative. Also, using canola oil will increase the cookies holding power. Not that, that will be an issue. These cookies will disappear before you know it.