Wednesday, December 30, 2015

Gingerscotch Cookies

So, are you sick of cookies yet? Around here, we actually lucked out in the cookie department - short of a few shortbreads in our heirloom cookie tin (which are disappearing alarmingly fast), there isn't anything really decadent kicking around. We even managed to avoid The Everlasting Fruitcake of most Italian households, the panettone!

Of course, in my gift boxes I had to include my own batches of cookies, and this year ginger was a predominant theme. I'm always spurred to make a gingery concoction or two at the holidays since a few of my favourite giftees are ginger-holics, and I try to never repeat a recipe (mostly because I really don't have the ability to follow one most of the time!). Last year, one of the recipes I found and couldn't wait to make involved the addition of one of my favourite "soft cookie" ingredients in an unusual flavour - butterscotch pudding mix! I have never paired ginger with butterscotch in my mind, but upon reflection realized the caramel tones really work well - especially since it's a less cloyingly sweet option normally played by molasses (which these cookies lack).

Butterscotch Ginger Cookies

I did play around with the original recipe, though - mostly in terms of spices, although I did use half non-hydrogenated shortening (for easier rolling and better shape retention) and some of my Truvia Baking Blend (for less sugar!) too. The butterscotch, which I originally worried would overpower the cookies, actually only lent a subtle, yet undeniably decadent, flavour while providing the full amount of tenderness I've come to expect by pudding-mix cookies. Not really either chewy or cakey, they're a unique option for any spice cookie fans out there!

Gingerscotch Cookies
Makes ~ 24
¼ cup salted butter, softened
½ cup non-hydrogenated shortening
¼ cup packed Muscovado or dark brown sugar
¼ cup Truvia Baking Blend
3 ⅜ oz (1 pkg) instant butterscotch pudding mix
½ tbsp vanilla
1 egg
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1 tbsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp white pepper
¼ tsp black pepper
  1. In a bowl, beat together the butter, shortening, brown sugar, Truvia and pudding mix until well combined.
  2. Add the vanilla and egg, beating well.
  3. Add the flours, baking soda, ginger, cinnamon, cardamom and both peppers, mixing well.
  4. Wrap in plastic and chill overnight.
  5. Heat oven to 350°F and line baking sheets with parchment.
  6. Roll out dough between sheets of waxed paper to ¼” thick, then cut into desired shapes.
  7. Place 2” inches apart on the baking sheets. Re-wrap and chill trimmings 1 hour before re-rolling.
  8. Bake, 1 sheet at a time, for 11 minutes. Cool on the sheets.
Amount Per Serving
Calories: 117.9
Total Fat: 6.3 g
Cholesterol: 12.9 mg
Sodium: 84.5 mg
Total Carbs: 11.3 g
Dietary Fiber: 0.8 g
Protein: 1.5 g

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