So, I think we covered this, but when I'm stressed, I bake. Anyways, I found this recipe and felt adventurous. Oh boy! I'm so glad I ventured :-) Stephanie and I combined ingredients and we had a blast! These cookies are the most decadent little delights I think that I've ever tasted. I adjusted the recipe a little (because we half-ed it, so I only used an egg yolk instead of the whole egg). Here it is. You have to try it!! So super delicious!!! Mmmm~
Recipe Courtesy of: Une Gamine dans la Cuisine
http://pixie-baker.blogspot.com/2010/01/clementine-ginger-sugar-cookies.html
(I put my adjustments to the recipe next to the original ingredients)
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) of butter, at room temp.
1 1/2 cups sugar
1 egg (****b/c we half-ed the recipe, I only used an egg yolk)
1/2 teaspoon vanilla extract
2 1/2 teaspoons of fresh clementine juice
zest of 2-3 clementines
Rolling Ingredients:
1/3 cup of sugar
1/2 tsp. of freshly grated ginger (***I just sprinkled ground ginger into the mix)
zest of about 2 clementines
Method:
Place the 1 1/2 cups of sugar in a large bowl with the *clementine zest*. Rub the zest into the sugar until it is fragrant and light orange in colour. Set aside. *The zest from clementines is quite 'wet' compared to lemons and limes. I gently pressed the zest between sheets of paper towel to soak up the excess moisture. Once the paper towel was removed, I fluffed the zest up with a fork.*
In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In another large bowl, beat the butter and sugar/zest mixture together until it becomes light and fluffy (about 5 minutes). Add the egg, vanilla, and clementine juice. Beat till incorporated. Slowly add the flour mixture in 3 separate intervals. Beating just till the white streaks disappear after each addition. Cover and refrigerate for about 30 minutes.
Preheat the oven to 350F. Line cookie sheets with parchment paper.
Place the 1/3 cup of sugar, grated ginger, and clementine zest into a shallow bowl. Rub the ginger and zest into the sugar until fragrant. Depending on how large you want your cookies, scoop out 1/2 tablespoon-1 whole tablespoonful of dough for each cookie. Roll into a ball and roll each ball into the sugar mixture. Place about 1 inch apart on the prepared sheets.
Bake for 7-9 minutes or until the cookies are just set in the middle. The should just start to crack a bit on the surface. Remove from oven and allow the cookies to cool for about 3 minutes before taking them off the baking sheets.
Makes about 20 medium-sized cookies or 35 small.
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