Monday, February 15, 2010

peanut ginger cookies


Some flavor combinations are so good that they seem destined to be eaten together. Mint and chocolate. Salt and caramel. Peanut butter and...ginger? That's right--you heard me--peanut butter and ginger. I know it sounds strange, but one taste of the gingery kick in these sweet and creamy peanut butter cookies, and you'll be a convert. In fact, more than one member of my official tasting squad (aka my coworkers) deemed these the best thing I've brought into the office to date. Sweet, spicy and delicious, they're enough to make you forget about boring old jelly altogether.

Peanut Ginger Cookies
Adapted from Orangette's Chocolate Chip Ginger Molasses Cookies

2 cups unbleached all-purpose flour
2 tsp ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 tsp. baking soda
3/4 tsp. salt
1.5 cups peanut butter chips
1/4 cup (1/2stick) unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/4 cup vegetable shortening, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup unsulphured molasses
1/2 cup sugar, for rolling

Whisk together the flour, spices, baking soda and salt. Stir in the peanut butter chips and set aside. In the bowl of a stand mixer combine the butter and shortening and beat until soft. Add the peanut butter. Once peanut butter is incorporated, add the sugars and beat until fluffy. Scrape down the sides of the bowl as necessary. Add eggs and molasses and beat until well incorporated. Beat in the flower in two additions, mixing just until the dry ingredients are absorbed. Cover the dough and refrigerate for an hour.

Preheat the oven to 350. Roll pieces of dough into 1 1/2 inch balls, dip each in sugar, and flatten with the bottom of a glass onto parchment lined baking sheets. Bake about 10 minutes, rotating the pans halfway through. The tops should be cracking but the cookies should still be soft. Be careful not to let the bottoms burn.

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