[posted by Ann]
The unforgettable flavor comes from three different forms of ginger, enhanced with more spices and the fragrant zest of Meyer lemon. This recipe is based on Triple Ginger Cookies from Heidi Swanson’s blog, 101 Cookbooks. I mader a few substitutions for ingredients that I didn’t have, and now I will probably always want to repeat this version.
Dry ingredients for dough:
2 cups light flour (spelt and/or whole-wheat pastry, white whole-wheat flour, or all-purpose; I used half whole-wheat pastry flour and half spelt flour.)
2 tablespoons ground almonds
1 tsp baking soda
1 teaspoon Chinese 5-spice powder
½ teaspoon nutmeg (Penzey’s West Indies is perfect)
4-1/2 tsp ground ginger
½ tsp fine sea salt
Ingredients for wet dough
½ cup shortening: I used equal parts butter, coconut oil, and olive oil
¼ cup dark (Grade B) maple syrup
½ cup natural unrefined sweetener, (Alter Eco’s Moscobado sugar is my favorite)—reserve two teaspoons to mince with the crystallized ginger and lemon zest)
1-1/2 tablespoon FRESH ginger root, peeled and grated
1 egg, well-beaten
1 cup crystallized ginger
zest of 1 Meyer lemon (in strips)
Approximately ½ cup turbinado or other large-grain, unrefined sugar (final surface embellishment) in a low dish or prep bowl –not part of the dough mixture
Preheat oven to 350 degrees. Line a baking sheet or ceramic pan with parchment paper.
Whisk flour, ground almonds, baking soda, 5-spice powder, ground ginger, nutmeg, and salt in a large bowl.
In a food processor or mini-prep, pulverize the crystallized ginger along with the lemon zest and 2 teaspoons of the sugar. Process until the ginger and zest are finely minced.
Heat shortening in a saucepan until just melted. Remove from heat. Stir in maple syrup, remaining sugar, and fresh ginger root. Let cool briefly until mixture is warm rather than hot, then whisk in the egg.
Add this wet mix to the dry ingredients, then add the crystallized ginger-lemon zest mixture, and stir until just combined, with no sticky clumps.
To form each cookie, take up a ball of dough, about 1 rounded teaspoon, and press the top into the turbinado sugar, making a small, round, 2-inch cookie. Bake for about 10 minutes, until the cookies are puffed and the dough has cracked on top. The cookies will be very soft to the touch but they firm up after sitting out a bit. Don’t be tempted to over bake!
Here is a link to the original recipe: http://www.101cookbooks.com/archives/triple-ginger-cookies-recipe.html