Ha! I beat Sparky in being up first this morning!
I had asked her to post, but I bet I'm feeling better than she is today.
The question: What activity would be difficult to perform in the dark?
A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor.
Yield: Makes about 40
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
I have put as much as a half cup of crystallized ginger in this recipe. It's intense but yummy. I use coarse sugar to roll them in.
1 cup butter or margarine
1 cup light brown sugar
1 tsp vanilla
* * * *
2 cups sifted all-purpose flour
1 6 oz package (1cup) semi-sweet chocolate chips
1 cup chopped California or English walnuts
Preheat oven to 350'
Throughly cream together butter, sugar and vanilla. Add flour. Mix well. Stir in chocolate and walnuts. Press mixture into ungreased 15x10x1 inch jelly roll pan.
Bake in moderate oven 350' for 25 minutes or until browned. While still warm, cut into bars or squares. Cool completely before removing from pan. Makes approx 4-5 dozen.