Christmas Ginger Cookies: Ginger is one of the ingredients that to me signals the arrival of the holidays. Try these simple, easy, aromatic cookies with your favorite hot drink.
Prep Time 55minutes
Cook Time 20minutes
Total Time 1hour15minutes
Servings 6servings (approx)
Author Clara Gonzalez
1/2cup[69 g] of all-purpose flour
1/4cup[55 g] of Domino® granulated sugar
1tablespoon[5 g] of powdered ginger
1/4teaspoon[0.5 g] of cinnamon powder
A pinch of salt
1/2stick [50 g] of unsalted butter, diced and cold
1tablespoon[10 g] of cold water
1tablespoon[6 gr] of chopped pecans
Making the dough: Put flour, sugar, ginger, cinnamon and salt into the the food processor. Add butter and pulse until the butter breaks down and the mixture resembles sanding sugar. Pour in the water and pulse until the mixture clumps together like a ball. You may need to pause midway and use a spatula to make sure there are no unmixed ingredients sticking to the side.
Forming a "log": Pour the dough onto a piece of waxed paper, roll into a cylinder of 1 1/4" [3 cm]. Freeze for an hour.
Heat oven: After the log has been in the freezer for 40 minutes, proceed to preheat the oven to 300 ºF [150 ºC].
Form cookies: Remove cookie log from the freezer, cut into 1/4" [0.5 cm] inch slices. Place on a lined cookie tray with at least 2.5" [6 cm] separation between them (they will double in width when baked). Sprinkle with pecans.
Bake and serve: Bake for 20 mins. Remove from the oven and cool to room temperature on a wire rack. Serve.
Store: Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.