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Perfectly buttery and crumbly cookies, with little chewy morsels of ginger zing.
In the bowl of a stand mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then mix in the flour, cornstarch and salt until the mixture barely holds together. Do not over beat. Gently fold in the candied ginger.
Lay out 2 pieces of plastic wrap that are about 12″ long. Divide dough in half. Place each half in the center of a separate piece of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6″ long log, about 2″ in diameter. Wrap the dough tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat oven to 275°F.
With a sharp knife, slice cookies 1/4″ thick and place on a baking sheet, spacing them 1″ apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Then remove the pan from the oven and cool cookies for a minute on the baking sheet before removing them to a rack to finish cooling.
Source: Adapted from The New York Times recipe by Mark Bittman.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!