Ultimate Ginger Cookie

Barefoot Contessa comes through again!

Prep Time: 20 min
Inactive Prep Time: 2 min
Cook Time: 13 min
Serves: 16 cookies




Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Makaela Kingsley's Sangria Recipe

Serves 100!

Ingredients:

• 2 gallons Zinfandel
• 1 cup brandy
• 1/2 cup Cointreau
• 2 quarts orange juice
• 2 cups lemon juice
• 1 cup superfine sugar
• 12 to 16 ice cubes
• 2 quarts chilled club soda
• 3 oranges, thinly sliced
• 3 lemons, thinly sliced

Preparation:

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.

Makaela's note: I cut the whole recipe in half (or even divide by 4), use really cheap Burgundy wine (in a jug), use Triple Sec in stead of Cointreau, and add much more ice and fruit than they recommend.  Apples, peaches, pears, oranges and lemons work great.  Don’t use grapes because they sink to the bottom (all the others float)