“More Than Ginger” Spice Cookies #12WksXmasTreats

Ah, the countdown to the holidays continues, and I don't know about you, but my freezer (and canning shelf) is starting to get mighty full with all the goodies "in process" for gifting! Of course, one of my go-to themes when it comes to my cookie baking is ginger, since with one of my old elementary teacher's fondness for the stuff I always make a batch just for her! Almost all cookies are a dream to make ahead of time, since the dough freezes and thaws easily (well-wrapped, of course), and it's been my experience that the resulting cookies are usually better after a stint in the icebox - especially whole grain or oatmeal ones.

So, for this week of the 12 Weeks of Christmas Treats hosted at Meal Planning Magic I'm sharing a cookie that is both ginger-packed and freezer-friendly. I actually made these last year for a "visiting" gift, but they were so well received I just might have to make it (or a variation of it) again! They have a chewy, lightly textured crumb, with raisins, oats and candied ginger. But while ginger is definitely one of the forerunners in flavour, there is a lot more going on than one spice! Black tea, cardamom, cinnamon, allspice, cloves and two types of pepper (black and white) play a part in making these cookies something special - but you don't need to save enjoying them for a special occasion (just make a double batch :-) )!

“More Than Ginger” Spice Cookies

Makes 16

3 oz non-hydrogenated shortening
½ cup packed brown sugar
¼ cup granulated sugar
¼ cup molasses
1 tsp vinegar
1 tsp vanilla
2 ½ tbsp strong brewed black tea, cooled
1 tbsp ground ginger
¼ tsp cardamom
½ tsp cinnamon
Pinch allspice
pinch ground cloves
pinch black pepper
pinch white pepper
1 ¼ cups whole wheat flour
1 tsp baking soda
½ cup quick oats (not instant)
½ cup raisins
3 oz chopped candied ginger (I used Crystallized Ginger Chips)

1. In a large bowl, cream together the shortening, sugars, molasses, vinegar, vanilla and tea.
2. Beat in all the spices until well blended, then mix in the flour and baking soda.
3. Fold in the oats, raisins and ginger.
4. Cover and chill 1 hour (up to overnight), or wrap in plastic, then foil, and freeze up to 4 months.
5. Preheat the oven to 350°F.
6. Bake 11 to 14 minutes.
7. Cool 2 minutes on baking sheets, then transfer to cooling racks to cool completely.

Amount Per Serving
Calories: 175.1
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 20.1 mg
Total Carbs: 33.6 g
Dietary Fiber: 1.7 g
Protein: 1.8 g