Ginger Cookies

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.

The quintessential ingredient in these cookies is real ginger root.  Most cookie recipes ask for ginger in a powder form.  There is no comparison, in a taste test.  The medicinal qualities of ginger, are founded.  According to Web Md, ginger has chemical compounds that reduce stomach and intestinal distress.  As well as inflammation in the stomach, and other areas of the body as well.  It's chemical make-up is such that it affects the brain and nervous system in fighting nausea.  Which is why these cookies can be a good staple for individuals who are experiencing any of these maladies.








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.








Finished Dough with the sugar dust.  I like to let the dough rest in the refrigerator.  This will intensify the flavors and prevent the dough from being to soft to handle.













When ready roll these little babies out and roll in the orange sugar.  Bake at 350.  Just till the tops crack, about ten to twelve minutes.

Ingredients

For the Rolling Sugar:  Zest of one half on an Orange and 1/2 cup of superfine sugar

For Ginger oil:  1/4 cup of chopped ginger + 1/4 cup of canola oil, strained

For Moist Ingredients:  

1 1/2 cup of sugar

1/3 cup + 2 Tbsp of molasses

1 egg + 1 egg yolk

1/4 cup of ginger oil + 1/2 cup of canola oil

Dry Ingredients:

2 1/2 cups of all purpose flour

1 cup of cake flour

2 1/2 + 1/8 teaspoon of baking soda

2 teaspoons of cinnamon

1/2 teaspoon of fine salt

1/2 teaspoon of allspice

Directions:

Make the Rolling Sugar, and set aside.

Take a little over 1/2 cup of sugar, and process in the food processor for thirty seconds.  Remove, and measure out 1/2 cup of sugar.  Place the sugar back in the processor.  Now, zest your orange  and process for thirty seconds.  Voila, orange sugar ready for rolling.

Make your ginger oil.  Take the skin off a good size hunk of fresh ginger.  Now, dice your ginger to reach a 1/4 cup.  Place a 1/4 cup of ginger in food processor with 1/4 cup of canola oil.  Process for thirty seconds.  Now strain your oil, and check to make sure you have a 1/4 cup of oil.  Set aside.

Combine your moist ingredients.  Combine 1 1/2 cup of sugar,  1/3 cup + 2 Tbsp of molasses,

1 egg + 1 egg yolk,  1/2 cup of canola oil, 1/4 strained ginger oil.  Set aside.

Sift or whisk your dry ingredients together.  Combine 2 1/2 cups of all-purpose flour,

1 cup of cake flour, 2 1/2 + 1/8 teaspoon of baking soda, 2 teaspoons of cinnamon, 1/2 teaspoon of fine salt and 1/2 teaspoon of allspice.  Make sure to use cake flour, don't substitute all purpose flour.  Otherwise, your results will be compromised.

Now, add your dry mixture to the wet ingredients.  Stir to combine.

If time allows, refrigerate your dough for thirty minutes to a few hours or overnight.  If not, start rolling big walnut sized dough balls.  Roll in dusting sugar, and place on cookie sheets, and 1 1/2 inches apart.

Bake at 350 for approximately 10-12 minutes, till tops start to crack

Let cool right on baking sheet for five minutes

Now invite your friends over!