How to make it

  • Preheat the oven to 350F, line a cookie sheet with parchment or silicone.
  • Cream together shortening, butter, fresh ginger and Demerara sugar until fluffy.
  • Add molasses, corn syrup, and egg white, beating well.
  • Beat in flours, cornstarch, baking soda, salt, and spices.
  • Roll into teaspoon-sized balls, placing on the cookie sheets ½" apart. Press down with the bottom of a greased glass.
  • Bake 9-11 minutes. Cool on sheets 10 minutes, them move to a cooling rack and cool completely. See Photo
  • Meanwhile, whisk together the powdered sugar, ground ginger and cream.
  • Drizzle over each cookie and allow it to harden.
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Reviews & Comments 3

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    " It was excellent "
    otterpond ate it and said...
    Did I remember to tell you how good these are. Making another batch tomorrow.
    Was this review helpful? Yes Flag
    " It was excellent "
    otterpond ate it and said...
    You are always teaching me something new. I had to google Kamut flour. I'm going to get a bag and ginger cookies are coming out of the oven for Christmas. Thank!
    http://www.alimentstrigone.com/info_kamut_en.html
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  • cuzpat 13 years ago
    Look and sound so good!
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  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 180.1
    Total Fat: 7.4 g
    Cholesterol: 6.2 mg
    Sodium: 25.9 mg
    Total Carbs: 30.0 g
    Dietary Fiber: 1.0 g
    Protein: 2.1 g
    Was this review helpful? Yes Flag

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