LinkWithin

Blog Widget by LinkWithin

Wednesday, February 11, 2009

Chocolate Ginger Swirl Cookies

don't think i've forgotten my fling with all things ginger. i still have beaucoup amounts of the syrup and ginger pieces hanging out in my fridge. i've thrown each or both in the most random of foods. talk about multiple uses of one ingredient! when i saw a pretty swirly fudge and caramel cookie on foodgawker, i knew i had incorporate ginger in there somewhere. Katharine's recipe calls for the use of caramel syrup so i figured i could use ginger syrup instead. i emailed her for her thoughts and she was very encouraging. so these swirl cookies became part of a baking gals package for my soldier this month. i included three types of cookies this round: the swirls, ginger-molasses cookies and oatmeal cookies. the latter two will be posted about eventually.

for this round of Baking Gals, i joined team KelseyKakes again and our soldier is Bryan Tull who is a broadcast journalist in the Army Reserves. This will be his second tour to Iraq, and it's a year long. His unit's primary mission is to work directly with members of the international media who visit Iraq to get "the real story". This is such an important job as we all know that the information we have access to is a priceless tool for understanding what’s really happening in our world. He is protecting our freedom of press and freedom of speech... and for that, we bake! Bryan's unit, being the journalists they are, have a blog: Blogs Over Baghdad.

Please remember our troops overseas. Despite the somber environment of everyday Life, we are blessed to have Sgt. Tull and all the men and women in service who are protecting our way of life.

swirly cookies

Ginger Fudge Swirls
adapted and inspired by Sugar Laws

1 cup butter, softened
1 1/3 cup sugar (i only put a cup)
1/2 cup packed brown sugar (i did not pack it in, it probably equaled to about 1/4 cup)
1 egg
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp lemon juice
1/2 teaspoon salt
1 tsp vanilla extract
1/3 cup ginger syrup
1/3 cup all-purpose flour (or less, as needed)
1/4 cup cocoa powder

In a large mixing bowl, cream butter and sugars. Beat in the egg, vanilla and lemon juice. In a separate bowl, combine 2 1/4 cups flour, the baking soda and salt, add them to the creamed mixture. Divide the dough in half and place each half into a separate bowl.

For half the dough, mix in the cocoa powder until the dough is unformly colored. For the other half, add the ginger syrup and enough extra flour that the dough is not extremely sticky — about 1/4 to 1/3 cup. Roll each half of the dough into a half-sheet pan-sized rectangle (about 16″ by 12″) and refrigerate for about 30 minutes. (i actually refrigerated overnight).

Place the cocoa-flavored sheet of dough on top of the caramel one, and roll them together into one log. Refrigerate the log for an hour. After 45 minutes, preheat the oven to 375 degrees.

When the cookies are ready to be baked, cut the dough into 1/4-inch slices. Place each cookie 2 inches apart on baking sheets lined with silipat. Bake for 8-10 minutes or until golden brown. Remove to wire racks to cool. (i baked the latter half of the cookies at about 5-6 minutes).

084

verdict: the first batch of cookies were on the harder side. i like my cookies soft so to compromise, i baked them a bit under and they were better. my exroommate Crystal was in town and i had her try it, without telling her what the ingredients were. she liked the subtle ginger kick. my current roommate Samir liked that the cookies weren't all that sweet, they were just sweet enough.

085

today's song: Kings of Leon, Sex on Fire

i'm really digging on this band right now.

7 comments:

  1. AH! I am so mad at myself for not signing up for a group this month. I checked out your soldier's blog, which is very cool. Awesome that you all are sending cookies to that group.

    ReplyDelete
  2. As per us (u-jjjj), your cookies look amazing and divine! When are you going to have another crafternoon so I can come over and sample some of your experiments?!

    They look like wonderful cookies for a wonderful cause.

    Good work, friend!

    ReplyDelete
  3. AA,
    These cookies are so cool and the swirl just gives it such a desirable appeal.

    ReplyDelete
  4. So pretty! I love swirly cookies! Ive made chocolate vanilla and chocolate peanut butter ones, but never chocolate ginger! Thanks for the inspiration!

    ReplyDelete
  5. shannalee -
    you can always sign up next round! :)

    kirby -
    thanks dear. i posted on the boards about having another crafternoon soon. hopefully you'll be able to join in the fun!

    houstonwok -
    i agree that the swirls make the cookies all the more appetizing, you just want to bite into them and believe me, you'll be so glad that you did. :)

    finsmom -
    i love the combo of chocolate and peanut butter, i will have to try that out next time. thanks so much for stopping by!

    ReplyDelete
  6. shannalee -
    you can always sign up next round! :)

    kirby -
    thanks dear. i posted on the boards about having another crafternoon soon. hopefully you'll be able to join in the fun!

    houstonwok -
    i agree that the swirls make the cookies all the more appetizing, you just want to bite into them and believe me, you'll be so glad that you did. :)

    finsmom -
    i love the combo of chocolate and peanut butter, i will have to try that out next time. thanks so much for stopping by!

    ReplyDelete
  7. So pretty! I love swirly cookies! Ive made chocolate vanilla and chocolate peanut butter ones, but never chocolate ginger! Thanks for the inspiration!

    ReplyDelete