Recipe by Dib's
Use the fresh ginger if you can-very good Holiday cookie.
Top Review by Charishma_Ramchandani
I halved this recipe and made it yesterday, kept it overnight and served it with tea today. It was the most beautiful cookie I have ever made - it had this professional appearance that everyone went crazy about. I used margarine instead of butter and almonds instead of hazelnuts. I had forgotten to toast the almonds, but, no regrets really, because these were really tasty and good as they were. These are my FIRST ever ginger cookies and I shall always hold the recipe and memory of making this in my heart, forever.... Before baking this, I did not grease my baking dish as there was no mention in the recipe, as to whether to grease the dish or not. The cookies stuck a bit to the base of the baking dish and I guess, next time, I will grease the baking dish lightly. I baked these for 20 minutes at 200C (400F). They are truly wonderful cookies and I sincerely hope you receive many many good reviews for this recipe. Thanks, again, and again, Auntie Di, for sharing!
- 1⁄2 cup unsalted butter, at room temp
- 2 cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1⁄4 cup minced ginger or 2 teaspoons ground ginger
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup toasted hazelnuts, chopped
Directions See How It's Made
- In a large bowl beat butter, sugar and vanilla until creamy.
- Beat in the eggs one at a time.
- Stir in ginger.
- In another bowl, stir flour with baking soda and salt.
- Add flour mixture and nuts to butter mixture.
- Stir until a soft dough forms.
- Shape dough into a log, 14 inches long and 2 inches wide.
- Refrigerate overnight.
- At this point you can also freeze.
- To bake preheat oven to 400*.
- Cut dough into 1/4 inch rounds.
- Bake for 10 minutes or until golden.
- Cool on a rack.