Thursday, December 13, 2018

Confetti Shortbread and Ginger Crinkles

Everyone loves cookies, and they're a real downfall for me, but making them to give away helps.  Making small batches helps even more.  I've made 6 little batches this week, and they almost all made it to the freezer.
2 of the batches were recipes that I sort of made up, taking guidance from 6 or 8 recipes I found online, and using the parts I liked.  They both turned out dangerously delicious.

Without further ado...

Confetti Shortbread
This turned out to be the perfect quantities of rosemary and ginger without either being overwhelming.  Delicate and buttery, they had to be packed away as soon as they were cool! 
Preheat oven to 300 F

1/4 c sugar
1 stick butter
1 c all purpose flour
1 1/2 t finely chopped (fresh) rosemary
1 T finely chopped crystallized ginger
1 t chopped dry red rose petals
1 t cornflower petals
1 t calendula petals
(Alternatives to these flowers could be pineapple sage blossoms, bits of saffron, 1/2 t lavender, or any dried, colorful edible flower.)
Cream together sugar and room temperature butter til fluffy.
Add flour and mix well. 
Add confetti.
Form the dough into a 2" diameter log.
Roll log in light brown sugar (I mixed it with the loose sugar in the crystallized ginger bag)
Chill until firm.
Slice 1/4" thick, and place on parchment lined cookie sheets 1" apart.
Bake for 20 - 25 minutes, until just barely browned.  Turn the pan halfway through to insure even cooking.

Ginger Crinkles
A week earlier, I dug around recipes to use cacao nibs and dark cocoa powder - both of which I had "laying around," and ginger.  I came up with this recipe, with those two ingredients added.  It was good - but I like it better without the chocolate.  You might want to add a tablespoon of each to try that!  These are crisp on the outside and chewy on the inside.  The perfect ginger cookie in my mind!
Preheat oven to 375 F
1/2 c butter
2/3 c sugar
1 egg
1/4 c black strap molasses
1 1/2 c fllour
1 T chopped crystallized ginger
1 tsp baking soda
1/2 t cinnamon
1/4 t clove
1/4 t cardamom
pinch salt
1/8 c chopped pecans
1/2 c or so confectioners sugar for rolling.

Cream butter and sugar together. I use a processor.
Add egg and molasses.
Add spices, baking soda, and pecans
Mix in flour (by hand)

Chill dough for an hour or so.

Roll into 1' balls. Roll those in the confectioner's sugar and place 2" apart on an ungreased cookie sheet, or preferably on parchment.
Bake about 10 minutes, til the tops are cracked.
Makes about 30 2" cookies

These are both recipes that will be made again!

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