Great Food Blogger Cookie Exchange!

You guys don't know how excited I have been to do this cookie exchange!  The thought of sending and receiving little mystery packages in the mail has been so fun for me (I also got them shipped to my work address, so the gals at the office were also excited to see what little things were arriving in the mail!)  For my offering, I baked up my adaptation of a recipe for Molasses-Ginger Crisps, from a 2008 Martha Stewart Holiday Magazine.  I have made these cookies for the last 3 years because they are a super big hit - hope they travelled well and got to all their final destinations okay!  Here's the recipe:

Molasses-Ginger Crisps

Ingredients:

2 cups plus 2 tbsp all purpose flour

1 ½ tsp ground ginger

1 tsp baking soda

¾ tsp salt

1 cup unsalted butter, room temp

1 ½ cup sugar

1 large egg + 1 egg yolk

2 tbsp finely grated fresh ginger

¼ cup finely chopped crystallized ginger

1/3 cup fancy molasses

1 cup coarse sanding sugar (I just always use regular granulated!)

Method:

Preheat oven to 350 degrees and line baking sheets with parchment paper.  In a medium bowl, whisk dry ingredients.  Set aside.

tons of ginger in these puppies!

In another bowl, with an electric mixer on medium-high, cream butter & sugar until pale & fluffy. Beat in eggs, then the other gingers.  Reduce speed to low.  Add flour mixture in three additions, alternating with the molasses.  Beat until well combined.

Shape teaspoons of dough into balls and roll in the sanding sugar.  Space 2 inches apart  on the prepared baking sheets.

Bake until cookies are flattened and edges are golden brown,  12-14 minutes.  Let cool on sheets for about 5 minutes, then transfer to wire racks to cool completely.


Here's what I received:

Truffle Thumb-prints from Christina at Mis-Cakes Oven Adventures

Ginger Cookies from Destini at Running to the Aisle

Cherry, Red Wine & Lime Cookies from Elaina at Flavour Food & Wine