Tis the Season for cookies and sweets and beautiful desserts that cause my heart to flutter; with a possible nose dive right into all the taunting deliciousness that abounds this time of year.
But I refrain. Most of the time. I do however have a few baking traditions during the holidays. My favorite? Black Dog Ginger Cookies.
Prepared with fresh ginger, spices and molasses, these cookies are perfectly moist on the inside and ever so slightly crisp on the outside. This original recipe makes a large quantity of cookies, so you have some to keep and some to share.
The recipe originated at the famous Black Dog Restaurant on Martha’s Vineyard. I fell in love with the area while living back east years ago and of course I couldn’t leave without this divine cookie recipe.
I love giving the gift of food. My virtual gift to you this season… A big batch of these cookies!
Delicious Wishes and Loads of Love,
The Black Dog Ginger Cookies
Makes about 6-8 dozen
1/2 cup coarsely chopped fresh ginger 1 1/2 cups Safflower or vegetable oil, divided use
3 cups granulated sugar, plus 1 cup for rolling dough balls
3/4 cup molasses
1 1/2 teaspoons salt
1 1/2 tablespoons ground cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour (I mixed 5 cups all-purpose flour with 2 cups cake flour) You may need an extra ½ cup flour if the dough isn’t stiff enough.
Heat oven to 350 degrees F.
Make a ginger-flavored oil by mixing the chopped fresh ginger with 1/2 cup of the oil in a food processor fitted with steel blade. Don’t labor over peeling the ginger, because it will be discarded. Cover and process until well minced.
In a large mixing bowl, mix 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.
In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well. The dough should be stiff enough to hold its shape but not so stiff that it won’t flatten during baking. Start with the 7 cups of pastry flour and add ½ cup more if you feel the dough isn’t’ stiff enough.
Line large cookie sheets with parchment paper. Scoop cookie dough using a tablespoon or small scoop and roll in the reserved cup of granulated sugar. Place on a prepared cookie sheet.
Bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.
Cool cookies completely on wire racks; store in airtight containers. Perfect for sharing. These also freeze well.
(ever so slightly adapted by me)