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Beat 1 1/2 sticks butter, 1/4 cup dark brown sugar and 1/2 cup granulated sugar. Add 1 egg yolk, 1 teaspoon vanilla, 1/2 cup molasses and 2 tablespoons ginger preserves. Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, a pinch of pepper, 2 teaspoons ground ginger and 1/2 teaspoon each allspice, dry mustard and salt. Stir into the butter mixture and chill 30 minutes. Roll into balls, sprinkle with sugar and bake 15 to 20 minutes at 375 degrees.
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By Foodie363
on December 03, 2010
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I found the ginger preserves in my normal grocery store, next to the peanut butter. I was very excited. I started this recipe and let the dough cool in the refrigerator for an hour while I made another ginger cookie. I found that after an hour, the dough was still a little hard to manage(very sticky. I baked for 15 minutes on an ungreased sheet. The end result is a nice cookie crunch, but I personally do not like the taste of butter in my cookie (meaning that I could taste the grease...it's definitely a rich flavored cookie, great with tea. But I was sold on the other recipe. I do not think I'll be making these again.
By Ohio Margaret
Central Ohio
on November 12, 2010
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Fabulous! Okay, I'll admit, finding ginger preserves is a bit of a pain (found it in the Indian food aisle of the supermarket and it's about $5 for a jar, but these cookies are really good! I was surprised. Other than chilling the dough for 30 minutes, you can make them really quickly. I wondered about the addition of mustard and pepper, but they really add a nice tang to the cookie. These cookies clearly have a ginger taste, but are not gingerbread. If you like spiced cookies, make these!
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