These are yummy and especially incredible just out of the oven. For what you don’t eat right away, put a slice of apple in the container to keep them from getting too crispy.
I get good crystalized ginger at Trader Joes.
Note that you can toast your own pecans in a sibgle layer on a sheet pan at 325ºF until fragrant (about 10-15 minutes). Keep you eye on them and give them a stir half way through.
Makes about two dozen cookies. The cookies can be stored in an air-tight container for up to a week.
This recipe comes from Sarah Lee Chase, who got it from E.B. White’s daughter Arlene, who got it from Hildy Whitaker of Castine, Maine. It was a favorite of theirs, and may be your next favorite too!
Crystalized Ginger Cookies Recipes
8 tablespoons unsalted butter
1 1/2 cups of sugar
1 large egg
1 teaspoon of pure vanilla extract
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup old fashioned oats
3/4 cup lightly toasted pecans
3/4 cup crystallized ginger, finely minced
Place two oven racks as centrally located as possible and preheat the over the oven to 325ºF. Line two large rimmed baking sheets with parchment paper.
Using an electric mixer on medium-high speed, cream together the butter, brown sugar, and granulated sugar in a medium sized mixing bowl until very smooth. Reduce the speed to medium-low and beat in the egg and vanilla.
Place the flour, baking powder, and salt together in a small bowl and stir to mix. Beat the dry ingredients into the butter mixture on low speed until thoroughly combined. Stir in the oats, pecans, and chrystalized ginger until thoroughly combined.
Drop rounded tablespoons of the batter onto the prepared baking sheets, placing the cookies about 1 inch apart. Bake the cookies until they are lightly browned, 12 to 13 minutes. Let the cookies cool for two minutes on the baking sheets, then transfer them to a wire rake to cool completely– or eat them warm the way we do!
Yum! Enjoy!
