Ginger Triangles
Crispy, buttery, sweet and slightly salty. Add to that festively shaped AND easy to make…what could make a better Christmas cookie?? Slice-and-bake is The Secret for holiday baking during these precious, but not-long-enough days. Another great recipe with Gourmet magazine heritage, Gember Koekjes, November 1991.
Crispy, buttery, sweet and slightly salty. Add to that festively shaped AND easy to make…what could make a better Christmas cookie?? Slice-and-bake is The Secret for holiday baking during these precious, but not-long-enough days. Another great recipe with Gourmet magazine heritage, Gember Koekjes, November 1991.
Ginger Triangles
makes 6 dozen cookies
1 1/2 cups unsalted organic butter, softened to room temperature
1 cup firmly packed light brown sugar
1 cup finely chopped crystallized ginger
3 1/2 cups unbleached, all-purpose flour
1 teaspoon fine grained sea salt or fleur de sel
makes 6 dozen cookies
1 1/2 cups unsalted organic butter, softened to room temperature
1 cup firmly packed light brown sugar
1 cup finely chopped crystallized ginger
3 1/2 cups unbleached, all-purpose flour
1 teaspoon fine grained sea salt or fleur de sel
1. Cream butter and sugar in the workbowl of an electric mixer with the paddle attachment. Sprinkle in the salt, add the flour and mix to combine. Add the ginger and mix briefly to distribute the ginger. Done.
2. Lay three sheets of wax paper or parchment paper (each a bit bigger than 12 inches, aim for about 16”) on your counter. Divide the dough into thirds, plop one on each sheet. Form each into a foot-long roll, using the paper to help you. Use a wide ruler to press the log into a triangle shape. Let your work surface provide one flat edge, ruler the second, then turn the dough onto the third side, letting the counter flatten it. Do this a few times to get very flat, clean lines to your triangle roll. Try it. You’ll get it once you’re working with it. Leave the paper wrapped around the dough rolls and chill in the refrigerator until firm, at least 1 hour or up to 3 days.
3. When you are ready to bake, preheat oven to 350 degrees F. Line 2 cookie sheet pans each with a Silpat or piece of baking parchment. Slice the triangle rolls into ¼ inch slices and place on baking sheet, leaving about a half inch between the cookies (they spread a bit, but not too much). Bake 15 – 18 minutes until lightly browned. Cool on the pan a couple minutes then transfer to a cooling rack.
Kitchen Coach Tips
- These cookies have very few ingredients, so make your selections top notch – the best tasting butter and sugars you can find. I prefer the taste of cane sugar to beet sugar, and have a fondness for the Golden Bakers sugar by India Tree.
- And don’t forget your salt. Taste it. It should taste good, not just salty. Seek out natural sea salts that have been minimally processed. You can find many varieties that are very small flake or finely ground and work great in baking. (Yes, I took a class from Mark “If you love it, salt it” Bitterman this year. Check out his Salt News and The Meadow shops in Portland, Oregon and now, New York!)
- A pinch of cardamom is an optional, but nice, addition.
