Richly Flavored with Fresh Ginger, Candied Ginger, Ground Ginger and Mild Molasses
Lots of spice, three kinds of ginger and almond and rice flours made these Triple Ginger Almond Shortbread cookies the perfect bite of something crisp and sweet to accompany the Roasted Apples & Pears dessert in last week’s Transitioning into Fall Cooking Class.
To make the cookies gluten-free, I used a combination of both almond and brown rice flours. To make them especially suitable for Fall, I combined the spices in one of my recipes with my favorite shortbread cookies. Even so, such a welcome surprise that Triple Ginger Almond Shortbread are so richly flavored, tender and tasty, too.
Just-baked cookies on demand
When you have frozen, unbaked cookies in a container in your freezer, you’ll never be without a quick dessert.
- Form balls of cookie dough and place them on a tray in the fridge to harden.
- Then pack them into a container and freeze.
- When you want cookies, take out as many or as
few as you want to bake. - Place them on a parchment paper lined double pan.
- In about 15 minutes, lightly flatten each cookie with the bottom of a glass or the heel of your hand.
- Then bake them according to the recipe.
- Voila! Just-baked cookies on demand.
Double pans for perfectly baked cookies
Almost a guarantee that you’ll have perfectly baked cookies when you bake them on an insulated cookie sheet or a “double pan.” A double pan is easy. Two identically sized, rimmed baking pans placed one inside the other. In just a few minutes more than when baked on a single pan, you’ll have evenly golden tops and bottoms.
Another original recipe from the class
Such a wonderful group of ladies in last weekend’s cooking class. Enthusiastic, engaged, thoughtful and so much fun.
This is the new salad developed for this class: Fig Pomegranate Salad with Pomegranate Molasses Vinaigrette. Arugula, radicchio and butter lettuce with ripe sweet figs, brilliant red pomegranate arils, crunchy pistachios and creamy goat cheese. Particularly delicious when tossed in a tart/sweet Pomegranate Molasses Vinaigrette. I’ll get this recipe to you soon.
The ladies said they would like to make this salad for holiday entertaining. With figs soon out of season, I suggested deep orange fuyu persimmons as a beautiful and flavorful alternative.
Triple-Ginger Almond Shortbread — Tender Buttery Gluten-Free
- Lots of spice, three kinds of ginger (ground, fresh and candied) and almond and rice flours make these gluten-free Triple Ginger Almond Shortbread cookies the perfect bite of something crisp and sweet.
- For the best color top and bottom, bake the cookies on an insulated or double pan.
- Adapted from my Gluten-Free Maple Pecan Shortbread recipe.
Makes about 26 cookies Printer-Friendly Recipe
Ingredients
- 8 ounces butter or coconut oil at room temperature
- ¼ cup mild molasses
- ¼ cup light, local honey
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 teaspoons finely grated fresh ginger
- Large pinch salt
- 3 tablespoons ⅛-inch diced candied (aka crystalized) ginger
- 2 cups brown rice flour
- ⅔ cup almond flour
- Organic sugar for rolling the cookies
Preparation
Use either a food processor or an electric mixer to cream together the room temperature butter or coconut oil, molasses, honey, vanilla, baking soda, ground ginger, ground cinnamon, fresh ginger and salt.- Add the candied ginger, rice flour and almond flour. Mix just until the dough comes together. Once or twice, use a spatula to clean both the sides and bottom of the bowl.
- Cover the dough. Refrigerate it for about 30 minutes to make it easier to handle.
- Heat the oven to 350 degrees. Line a baking sheet with parchment.
- Use a #40 scoop (1 ¾ tablespoons) to form balls of dough. Roll each ball in organic sugar then place on the lined baking sheet about 1 ½ -inches apart from one another. Flatten each cookie to ⅓ -inch thick.
- Bake the cookies on insulated or double-pan cookie sheet(s). After 13 minutes, rotate the pan 180 degrees. Continue baking another 5-6 minutes.
- Remove the cookie sheets from the oven. Let Triple-Ginger Almond Shortbread cool on a wire rack before removing the cookies from the pan.
I can vouch for these cookies. Delicious!
Thank you, Heide <3