Gingered Carrot Cookies
Natalia of gatti fili e farina chose Gingered Carrot Cookies this week. I wasn't really excited about these cookies, but that's why you participate in a group like this, to try a recipe that you might not otherwise think twice about. However, I was pleasantly suprised by these cookies. For some reason I thought these would be just like carrot cakes, and they were not. Neither the ginger nor the carrots overpowered these little cookies. They were mildly spiced and slightly cripsy on the outside but still soft and moist on the inside. Mimi Jr. thought they were like scones, filled with nuts and raisins (no coconut for us this time). With a cup of coffee they were the perfect breakfast cookie, tasty and not too sweet.
Gingered Carrot Cookies
Baking from my home to yours by Dorie Greenspan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
Pinch freshly grated nutmeg
1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
2/3 cup sugar
1/3 cup (packed) light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup moist, plump raisins (dark or golden)
1/2 cup coarsely chopped pecans, preferably toasted
Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking powder, salt, ginger and nutmeg.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugars and beat for 2 minutes or so, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
Continuing on low speed, add the dry ingredients in 2 or 3 batches and beat only until they just disappear into the mix. You'll have a very thick dough, and you might be tempted to overbeat it to incorporate flour-don't.
Mix in the carrots, coconuts, raisins and pecans. Spoon the dough onto the baking sheets in heaping tablespoonfuls, leaving about an inch of space between them; these cookies don't spread much.
Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature.
To see what the other TWD baker thought visit our blog roll.
If you want to enter the Girard's salad dressing give away leave a comment by this Saturday August 7.
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