Ginger Cookies
Makes about 5 dozen cookies (less if using Black Dog cookie cutter)
Ingredients
• 1/2 cup coarsely chopped fresh ginger
• 1 1/2 cups canola oil
• 3 cups granulated sugar, plus 1 cup for rolling
• 3/4 cup molasses
• 1 1/2 teaspoons salt
• 1 tablespoon cinnamon
• 5 1/4 teaspoons baking soda
• 3/4 teaspon ground cloves
• 7 cups flour
• 3 eggs
1. Preheat oven to 350 degrees F.
2. Mix ginger with 1/2 cup of oil in a food processor until well minced.
3. In a large mixing bowl blend 3 cups of sugar, molasses, and eggs.
4. Strain the ginger/oil mixture, reserving the liquid. Add the liquid, plus remaining cup of oil to the egg mixture and blend until smooth.
5. In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.
6. Add the dry mix to the wet mix and blend well.
7. Form dough into a ball, wrap tightly in plastic wrap and refrigerate for 2-3 hours.
8. Line your cookie sheets with parchment paper or grease with butter.
9. Remove dough from wrap and divide into two. Place one roll back in fridge as you work on first half.
At this point you can either roll flat to make Black Dog shaped cookies with cutter or roll into balls and flatten to make standard cookies.
10. Roll out dough with floured rolling pin to 1/4 inch thick. Cut using Black Dog cookie cutter and sprinkle with reserved sugar OR scoop dough into golfball size balls, dip into sugar, and flatten using a bottom of a juice glass
11. Place on prepared cookie sheets and bake for eight to twelve minutes, just until the tops crack for round cookies or until the edges are just brown for dog-shaped cookies. Do not overbake.
12. Cook completely on wire racks. Enjoy!