Source in .scx format of COOKIES - Double-Ginger Sugar Cookies
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="78961" locale="en"> <RecipeHeader> <RecipeTitle>COOKIES - Double-Ginger Sugar Cookies</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Double-Ginger Sugar Cookies SERVINGS: 6 1/2 DOZEN COOKIES •F&W F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy.</IngredientText> <Ingredient id="810" quantity="2.5" unit="cups" comment="all-purpose" defaultState="true" weightGram="125.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="2.5" unit="cups">2 1/2 cups</IngredientQuantity> <IngredientItem>all-purpose flour</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="0.3333333333333333" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.3333333333333333" unit="cup">1/3 cup</IngredientQuantity> <IngredientItem>finely chopped crystallized ginger</IngredientItem> <IngredientComment>(3 ounces)</IngredientComment> </Ingredient> <Ingredient id="739" quantity="1.5" unit="teaspoons" comment="ground" defaultState="true" weightGram="1.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.5" unit="teaspoons">1 1/2 teaspoons</IngredientQuantity> <IngredientItem>ground ginger</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="820" quantity="0.5" unit="teaspoon" comment="" defaultState="true" weightGram="4.6" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.5" unit="teaspoon">1/2 teaspoon</IngredientQuantity> <IngredientItem>baking soda</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="702" quantity="0.5" unit="teaspoon" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.5" unit="teaspoon">1/2 teaspoon</IngredientQuantity> <IngredientItem>salt</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1759" quantity="2.0" unit="sticks" comment="unsalted" defaultState="true" weightGram="112.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="2.0" unit="sticks">2 sticks ( 1/2 pound)</IngredientQuantity> <IngredientItem>unsalted butter</IngredientItem> <IngredientComment>softened</IngredientComment> </Ingredient> <Ingredient id="1508" quantity="1.25" unit="cups" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.25" unit="cups">1 1/4 cups</IngredientQuantity> <IngredientItem>sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="1.0" unit="large" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="large">1 large</IngredientQuantity> <IngredientItem>egg yolk</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="767" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity> <IngredientItem>pure vanilla extract</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> </IngredientList> <RecipeText>In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely. MAKE AHEAD The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month. FROM PERFECTING THE COOKIE, BEST RECIPES OF 2007: SPECTACULAR DESSERTS, THE BEST SUGAR COOKIE RECIPES PUBLISHED DECEMBER 2007 </RecipeText> </Recipe> </RecipeList> </ShopNCook>