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Candy Cane Gingersnaps
Ground, fresh and crystallized ginger provides these snaps with a triple-power punch. The crushed candy cane sprinkling on top makes them especially suited for Christmas. This recipe is from Tampa Bay Times Food Editor Janet Keeler. Easy to do and great for the holidays.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup dark molasses
- 1 egg
- 1-inch piece fresh ginger, peeled and grated
- 3 ounces crystallized ginger, chopped coarsely
- 3 ounces peppermint candy canes
- Granulated sugar for sprinkling
In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until well combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour.
Place candy canes in a heavy plastic bag and break into small pieces, using either a mallet or rolling pin. Preheat oven to 375 degrees.
Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place 2 inches apart on ungreased cookie sheet. Flatten each cookie slightly. Bake 8 to 10 minutes. Remove from oven and immediately sprinkle each cookie with a few pieces of broken candy cane and granulated sugar. Cool.