1/2 cup unsalted butter, at room temperature.
2 cups brown sugar
1/2 tsp. vanilla
2 eggs
1/4 cup finely chopped fresh ginger or 2 tbsp ground dried ginger
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup toasted hazenuts or natural unblanched almonds, chopped.
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In a large bowl, beat butter with sugar and vanilla until creamy. Beat in eggs,1 at a time. Stir in ginger. In another bowl, stir flour with baking soda and salt. Add flour mixture and chopped nuts to butter mixture. Stir until a soft dough forms.
Shape dough into a log about 2 inches wide and 14 inches long.Snugly wrap dough in waxed paper to form a smoth log. Twist ends of paper. Refrigerate until cold, at least 4 hours or preferably overnight. Dough will keep well in the refrigerator for 1 wek or can be frozen.
To bake, preheat oven to 400 degrees. Lightly grease baking sheets. Cut roll into slices 1/4 inch thick. Place about 1/2 inche apart on baking sheets. Bake on centre rack in preheated oven until golden,from 10-12 minutes. Remove cookies to a rack a cool. Cookies wil keep well in an airtight container at room temperature for several days. Or Freeze.
Nutrients per cookie
1/3 g protein
3 g fat
15.2 g carbohdrates
0.6 mg iron
13 mg calcium
42 mg sodium
0.4 g fibre
91 calories.
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