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We recently had our grandchildren staying with us here in Umbria for over two weeks, and those kids love to snack! Luckily I prepared ahead of time before they arrived, and had four or five quick breads and a couple of batches of muffins in the freezer. It didn’t take long however before the kids ate through these and were looking for something else. I have had a recipe for ginger cookies in my files for over a year but just never got around to trying it out.
I am a little hesitant about baking any type of spice cookie as I love anything with cinnamon and ginger in it, and I did not want the temptation in the house. Having three hungry kids around seemed the perfect time to make these cookies, and this recipe does make a lot! A couple of these rich spice cookies are the perfect accompaniment to my afternoon cup of espresso, and the entire family gave them a thumbs up. Cinnamon, cloves and a good deal of ginger really give these cookies a punch of flavor, and the addition of molasses adds a delicious richness.
I am a little hesitant about baking any type of spice cookie as I love anything with cinnamon and ginger in it, and I did not want the temptation in the house. Having three hungry kids around seemed the perfect time to make these cookies, and this recipe does make a lot! A couple of these rich spice cookies are the perfect accompaniment to my afternoon cup of espresso, and the entire family gave them a thumbs up. Cinnamon, cloves and a good deal of ginger really give these cookies a punch of flavor, and the addition of molasses adds a delicious richness.
I used butter instead of shortening as we do not have shortening available here in Italy, only lard. I also used white faro flour in place of all-purpose flour as I am trying to add some nutrition to all of my baking. Unfortunately this recipe does include a good deal of sugar which is something I’ll address the next time I make these cookies, and try reducing the amount of sugar used and maybe substituting coconut palm sugar instead. I have learned through trial and error that when I replace too many ingredients in any given recipe at one time, I often end up with a disaster, so this time I replaced the flour and shortening. I like my cookies to have a crisp edge and chewy interior, so I baked them for the full 14 minutes. If you want a softer cookie, bake remove them from the oven a minute or two earlier.
Site:Italian Food Forever
Site:Italian Food Forever
