Candied Ginger Crisps Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| 1/2 cup solid vegetable shortening | ||
| Sugar | 1 Cup (16 tbs) | |
| 1/2 cup light molasses | ||
| All purpose flour | 3 Cup (16 tbs) | |
| 1 teaspoon each baking soda, ground ginger, and ground cinnamon | ||
| Ground cloves | 1/2 Teaspoon | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Finely chopped ginger | 1/2 Cup (16 tbs), candied | |
Directions
In large bowl of an electric mixer, beat butter, shortening, and sugar until creamy; beat in molasses.
In another bowl, stir together flour, baking soda, ground ginger, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Add coconut and candied ginger and mix until well combined.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 4 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on lightly greased baking sheets.
Bake in a 350° oven for 10 minutes or until edges are lightly browned.
Transfer to racks and let cool.
Store airtight
In another bowl, stir together flour, baking soda, ground ginger, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Add coconut and candied ginger and mix until well combined.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 4 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on lightly greased baking sheets.
Bake in a 350° oven for 10 minutes or until edges are lightly browned.
Transfer to racks and let cool.
Store airtight
Chef
