I have an irrational sense of ownership regarding these cookies.
It's not because I created the recipe.
[ I didn't ].
It's not because it's a long-held family tradition.
[ It isn't ].
It's not even because I've made some clever changes to it.
[ I wouldn't change a thing even if wild monkeys were tearing my hair out. ]
It's because the recipe was a variation, and I made it.
The real recipe printed in the cookbook was for thin ginger crisps. And at the end of the recipe were listed several variations, including this one, in which a ginger-raisin jam is cooked up and sandwiched between two of the spicy, warming, orange-scented cookies. The gorgeous hand-sized pies are then baked for less time than the originals, so they stay soft and golden. The recipe wasn't even printed on the same page; it was relegated to the back of the page.
Which means, obviously, that I found it. Like a treasure hunter.
I'm the Indiana Jones of ginger cookies.
Never mind that the cookbook was by the baking gurus at King Arthur Flour. Never mind that it's ranked in the top 50 cookie cookbooks on Amazon. I feel strongly that no but me has ever been clever enough to notice and make this recipe before. And the fact that it's so fantastic is just the icing on the...er...the filling in the cookie.
And since 'tis the season for sharing, I'm offering it to you today.
What's your greatest discovery?
Raisin-Filled Ginger Crisps
barely adapted from The King Arthur Flour Cookie Companion
by King Arthur Flour
Golden Raisins [ 1 cup ]
Crystallized Ginger [ diced, 1/2 cup ]
Flour [ 2 tablespoons ]
Ground Ginger [ 1/2 teaspoon ]
Sugar [ 1/2 cup ]
Salt [ 1/4 teaspoons ]
Water [ 1 cup ]
Unsalted Butter [ 1 cup ]
Sugar [ 1 1/2 cups ]
Egg [ 1 large ]
Grated Orange Zest [ 2 tablespoons ]
Orange Oil [ 1/4 teaspoon ]
Ground Black Pepper [ 1/4 teaspoon ]
Molasses [ 2 tablespoons ]
Water [ 1 tablespoon ]
Flour [ 3 1/4 cups ]
Baking Soda [ 2 teaspoons ]
Salt [ 3/4 teaspoon ]
Cinnamon [ 2 teaspoons ]
Ground Ginger [ 1 teaspoon ]
Ground Cloves [ 1/2 teaspoon ]
Egg [ 1 large, lightly beaten ]
1. In a small pan, stir together Raisins, Crystallized Ginger, Flour, Ground Ginger, Sugar, Salt and
2. Turn heat to Medium and bring to a boil.
3. Reduce heat to Low and simmer until thickened, about 15 minutes.
4. Remove from heat and cool to room temperature.
5. In a large bowl, cream together Butter and Sugar.
6. Add in Egg, Orange Zest, Orange Oil, Pepper, Molasses and Water; beat until fully mixed.
7. Add Flour, Baking Soda, Salt, Cinnamon, Ginger, and Cloves. Beat until fully mixed; dough will
8. Divide Dough into two parts; press each part into a disk and wrap in plastic wrap.
9. Refrigerate until fully chilled.
10. Heat oven to 350 degrees F.
11. Line baking sheets with parchment paper.
12. Remove Dough from refrigerator and place on counter until still chilled but malleable enough to roll
13. Roll Dough out to 1/8 inch thick.
14. Cut Dough into circles with a 3-inch cookie cutter.
15. Carefully transfer circles to prepared cookie sheets.
16. Brush circles lightly with beaten Egg.
17. Place Filling on circles: if making half-moon-shaped cookies, place about 1 teaspoon filling on one
side of each circle. If making full-circle cookies, place about 1 tablespoon filling in center of every
other circle [ the remaining circles will be the tops ].
18. Close cookies: if making half-moon shaped cookies, carefully lift one side of cookie over filling to form
a half-moon shape. If making full-circle cookies, place an unfilled circle of Dough over top of each
19. Seal each cookie by pressing all open edges of Cookies together with tines of a fork.
20. Brush top of each Cookie with remaining Egg.
21. Prick top of each Cookie with a fork to allow steam to escape.
22. Bake until beginning to brown [ about 9-11 minutes ].
23. Remove from oven and cool completely on wire racks.
24. Repeat with remaining Dough and Filling.
Makes about 48 half-moon cookies or 24 full-circle cookies.
Love Raisins? Try:
|Bourbon-Raisin Bars with Cinnamon Glaze|