Black Dog Restaurant Ginger Cookies

I am a passionate cookbook collector.  In my 17 years of marriage I must have by now in my possession over 200 cookbooks.  I was for a few months a member of a cookbook club.  I got to buy the cookbooks at a good price and they would send them to me.  One such nugget is the Black Dog Restaurant Cookbook.  In this cookbook there are a few recipes that I have made over the past few years.  These cookies are not hard like Gingersnap cookies.  They have a nice soft chewy texture.  My daughters who are not big fans of ginger are big fans of these cookies and I think they are great for Christmas or any other occasion.  Just hum the tune from Sesame Street: “C is for Cookie”. 🙂

Here is a recipe from the book that I adapted. 

Black Dog Restaurant Ginger Cookies

Makes 8 dozen cookies.  I freeze some for later.

• 1/2 cup coarsely chopped fresh ginger
• 1 1/2 cups canola oil
• 3 cups sugar
• 3/4 cup molasses
• 3 eggs
• 1 1/2 tsp. salt
• 1 Tbsp. cinnamon
• 5 1/4 tsp. baking soda
• 3/4 tsp. ground cloves
• 7 cups all purpose flour
• 1 cup sugar in the raw to roll the cookies in before baking

Directions:

1. Preheat the oven to 350 F.
2. Blend the ginger with 1/2 cup of the oil.  I use a hand blender.  Process until well minced.
3. In a large mixing bowl, mix 3 cups sugar, molasses and eggs.  Strain the ginger/oil liquid and add the strained ginger infused oil to the sugar mixture.  Add remaining cup of oil to the mixture and mix until smooth.
4. In a separate bowl, combine the salt, cinnamon, baking soda, cloves and flour.  Ad the dry ingredients to the wet mix and blend well.
5. Line your cookie sheets with parchment paper for easier clean up. Scoop the cookie dough with a small ice cream scoop, form into balls (I find if I moisten my hands with a little water the dough does not stick to me.)  Roll in sugar in the raw (regular sugar works fine too- I love the texture of sugar in the raw)
6. Place on prepared cookie sheet and bake for 8-12 minutes, just until the tops crack and cookies are flat.
7. Leave on the cookie sheet a few minutes to firm up before removing them to wire racks to cook completely.  Enjoy!

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