Fresh Ginger Cookies:
When I was growing up, my Father used to buy Archway Molasses Cookies. Every Sunday, on our way home from church, we would stop at a local grocer in Hanover PA, that carried them. I loved the taste of these cookies. They were quite large - I think there were 8 to a box. When we got home, he would pour himself a cup of coffee and three glasses of milk. He would then break two of the cookies in half and give each of us a half . Then the dunking would begin. I liked to eat the edges and save the middle for last. We would beg for another and usually we would be rewarded with another half. The other four cookies always disappeared from sight and I’m pretty sure they went to work with dad. The Archway Bakery merged with Snyder’s of Hanover in 2006 and the line of Molasses cookies no longer exists. I came across a recipe from the Black Dog Bakery on Martha’s Vineyard that reminds me of the molasses cookies that Dad and I enjoyed. They refer to them as Fresh Ginger Cookies, but the taste is close to what I remember and they always take me back to those Sunday afternoons after church and that special time I shared with my Dad. So, for Father’s Day, I am sharing this special recipe in memory and honor of my Day and yours!!! HAPPY FATHERS DAY!!!
This Recipe makes about 4 dozen large cookies!
¾ cup fresh ginger, peeled and chopped
1 ½ cups canola oil
3 cups granulated sugar (plus ¾ cup extra to roll the cookie dough in)
¾ cup molasses
3 eggs
1 teaspoon cinnamon
1 ½ teaspoons ground cloves
5 ½ teaspoons baking soda
7 cups flour
Preheat oven to 350 degrees
In a food processor, mix the chopped ginger with 1 ½ cups of the canola oil until well minced.
In a mixing bowl combine the sugar, molasses and eggs.
Loosely strain the minced ginger and oil mixture , reserving the oil and discarding the ginger. (I like to leave about half of the ginger in the oil. I think it adds to the flavor of the cookie.) Add the ginger infused oil to the egg mixture and blend well.
Add the salt, cinnamon, cloves, baking soda and four to the bowl, blend well. Refrigerate the dough for 2 hours.
Use a medium size cookie scoop and for the dough into balls. Roll them in sugar.
Place the cookies on a cookie sheet lined with parchment paper (6 per sheet) and bake for 12 to 14 minutes at 350 degrees. I like to press the cookie flat half way through the baking process. Bake until the tops begin to crack. Cool the cookies and enjoy!!
Note**** - These cookies freeze well! I always have the cookie dough rolled and sugared in my fridge for that quick dessert. During the holidays, I freeze the baked cookies for quick access!!
