Oct 16, 2019
Image: Ginger cookies - clipartpanda.com
Spices are something we think of as the weather grows colder. Hot spiced cider, mouth watering pumpkin loaf are just a few, but one spice sticks out as not only a part of these yummy treats but as a curative as well. Ginger.
The ancients prized ginger for it's many applications and current research has proven its value. It reduces pain and inflammation, making it valuable in managing arthritis, headaches, and menstrual cramps. It has a warming effect and stimulates circulation. It inhibits rhinovirus, which can cause the common cold. It inhibits such bacteria as Salmonella, which cause diarrhea, and protozoa, such as Trichomonas. In the intestinal tract, it reduces gas and painful spasms. It may prevent stomach ulcers caused by nonsteroidal anti-inflammatory drugs, such as aspirin and ibuprofen.
Here is a recipe from thespicehouse.com that will bring joy to everyone because it's a cookie and also bring some of the health benefits of ginger in a very palatable form!
Quadruple Ginger Cookies
Ingredients
2 cups flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup ginger nibs
1 cup light brown sugar
1/2 cup vegetable shortening
1/4 cup unsalted butter
1 egg
1/4 cup dark molasses
ginger sugar, to coat
1 teaspoon fresh ginger juice (optional)
Instructions:
Mix the first six dry ingredients in a medium bowl. Whisk together and add the ginger nibs.
Cream the butter with the vegetable shortening. Add the egg and molasses. Combine well. Add the fresh ginger juice now, if using.
Add the dry flour mixture. Do not over mix. Cover and chill for 1 hour.
Preheat oven to 350.
Butter baking sheets.
Form balls with the dough, using the palms of your hands. A melon baller will make bite-sized cookies.
Roll the cookie dough balls in ginger sugar, or regular white sugar.
Bake 10-12 minutes. Cool on baking sheet 1 minute, then transfer to wire racks to cool. The cookies will crack on top while cooling (as good ginger snaps should).
These cookies can be made ahead and frozen. They store well for a week in an airtight container. They get even better the second day!
Helpful Hints
You can make your own ginger sugar by chopping up fresh ginger and tossing it in a bag with white sugar. Let the sugar absorb the ginger before picking out the ginger pieces or sifting them out. A garlic press works great to juice fresh ginger. Cut the pieces to fit the press and juice them over a small bowl. Be careful to clean it well to make sure there isn't any garlic flavor mixing in with the ginger juice.
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