- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Servings: 24
A good, gingery ginger cookie is irresistible. These are a bit chewy and full of flavour. They keep well in a covered tin for about 1 week.
- 1 1/4 cups pecans or macadamia nuts
- 14 Tbs. (1 3/4 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar, plus more for sprinkling
- 1 extra-large egg
- 1/2 cup dark molasses
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking soda
- 1 1/2 Tbs. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1/4 cup minced crystallized ginger
- Preheat an oven to 350°F. Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 8 to 10 minutes. Remove from the oven, let cool and chop coarsely; set aside.
- In a bowl, using an electric mixer preferably fitted with a paddle attachment, beat together the butter and the 1 1/4 cups sugar until creamy, about 5 minutes. Add the egg and beat until fluffy, about 5 minutes. Then add the molasses and beat to combine.
- In another bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt and white pepper. Add the flour mixture to the butter mixture and beat until well mixed, 2 to 3 minutes. Stir in the crystallized ginger and nuts until evenly distributed.
- Lightly flour a work surface. Divide the dough into 2 equal portions. Form each portion into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until well chilled, at least 4 hours or for up to 2 days.
- Preheat an oven to 325°F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut each log into slices 1/8 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake until golden, 8 to 10 minutes. Remove from the oven, transfer to a rack and sprinkle with sugar. Let cool. Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
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