Prep 30 mins
Cook 10 mins
These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.
- 7 1⁄2 ounces unsalted butter, at room temp
- 1 1⁄4 cups sugar (10 oz)
- 1 extra large egg
- 1⁄2 cup dark molasses
- 2 1⁄2 cups flour (12 1/2 oz)
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons ground ginger
- 2 tablespoons minced candied ginger
- 1 1⁄4 cups toasted pecan halves, coarsely chopped
- In a large bowl, combine the butter and sugar.
- Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
- Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
- To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
- With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
- Stir in the candied ginger and pecans.
- Turn the dough out onto a lightly floured work surface.
- Knead briefly, then divide into 2 equal portions.
- Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
- Wrap each log separately in plastic wrap and chill about two hours.
- Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
- On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
- Place the dough rounds 1 inch apart on the prepared baking sheets.
- Bake until golden, 8 to 10 minutes.
- Set on a wire rack to cool completely.
Made these last year for my son in Colorado. What a surprise when I tasted them, since I don't care for ginger cookies but love these. So easy to do and they make a good size batch. Thank you, thank you, thank you!