Ginger Cookies -- it is Fall after all!

Organic Crystlized Ginger - $7.00

(Small jar)

With most of a big bag of ginger at my disposal, I decided to crystalize some.

A little bit of peeling . . . . cutting into chunks and then simmering in simple syrup

And then a good roll in some additional sugar.

Homemade Crystalized Ginger -- Priceless

(Big Jar)

And what to do with the crystalized ginger? Make cookies, of course!

An easy and a favorite cookie recipe. It tastes like fall! Full of ginger, candied or crystlized ginger and cinnamon. It goes well with a cup of tea in the afternoon.

The recipe makes a good 3 dozen cookies. And they're a cookie that can last although they rarely do. They are so good, that they are usually gone in a thrice!

Ginger Cookies

1 cup sugar

3/4 cup butter, softened

1/4 c. chopped crystallized ginger

1/4 cup molasses

1 egg

2 1/3 c. flour

2 t. baking soda

1 T. ground ginger

1 t. ground cinnamon

1/4 t. salt

sugar

Heat oven to 375. Mix 1 cup sugar, butter, molasses and egg in a large bowl. Stir in remaining ingredients except sugar.

Shape dough into 1 inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.

Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

It's inexpensive to candy or crystalize your own ginger. My yield far outweighed the small jar I had in my pantry. The time to make it was minimal (although it took a while to cook).

Candied Ginger

1/2 pound ginger, peeled

2 cups granulated sugar

2 cups water

Additional sugar for coating the ginger pieces

Slice or chop the ginger.

In a medium heavy saucepan, combine the sugar and the water over medium heat, stirring until the sugar is mostly dissolved Add the ginger pieces.

Simmer over medium heat for 1 hour (if you've sliced your ginger very thin, and at least twice that if you've cut your ginger into larger chunks. (Check on them occasionally to make sure they aren't drying out and that the water isn't evaporating too quickly.)

Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.

When the ginger is done (it will be soft), remove with a slotted spoon to the prepared sheet pan. Toss the pieces in the sugar and spread them out. Let dry several hours or overnight.

I'm joining Michael at Designs by Gollum for her Foodie Friday. It's always fun to share what we've been cooking at Linderhof. Stop by and visit Michael to see what everyone else has been cooking up this Friday!