Sourdough Soft Ginger Cookies Recipe
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Ingredients: |
Ingredients: 1/2 cup softened butter
3/4 cup brown sugar
1 egg
1 1/2 cup molasses
1 1/2 cup sourdough
2 teaspoon grated orange peel
2 cups white flour
1 cup whole wheat
1 teaspoon baking soda
2 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon cloves
11/2 teaspoon cardamom
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Directions: |
Directions:Cream the sugar into the butter, cream egg into it. Stir in molasses, sourdough and orange peel.
In separate bowl, measure the dry ingredients and sift or mix well. Stir the dry ingredients into the wet and mix well. Cover with wax paper and refrigerate.
Slice the dough or flatten balls of dough to about 114 inch. Bake for 10 minutes in preheated oven at 375 degrees. When cool, ice if desired.
Icing: Into 1 tablespoon of softened butter (optional; I don't use it), cream powdered sugar then add frozen orange juice pulp and cream to consistency desired. It dries into a glaze. |
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Personal
Notes: |
Personal
Notes: We were served these cookies in Alaska at the "House of Wickersham". The hostess there was kind enough to share the sourdough starter information and this recipe. Here is a note from her:
This recipe's basics come from Ruth Allman's cookbook 'Alaskan Sourdough Cookbook: still available in book stores. I have modified the recipe slightly, using less flour, for instance, and I ice the cookies to make them just a touch sweeter and to enhance the orange flavor. There are a number of ways to prepare the dough for baking: You can roll the cookies into a ball and flatten them; you can roll them out, as Ruth did, and use a cookie cutter or you can do as I do: dollop equal parts onto waxed paper and roll each into a tube. After it is chilled, I slice a panful at a time and put the rest back into the refrigerator. Elval House of Wickersham
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