GINGER MOONS4 ounces (1 stick) cold unsalted butter, cut into 8 pieces 1/2 cup dark brown sugar 1 tablespoon finely minced fresh ginger 1 tablespoon ground ginger 1/2 teaspoon vanilla 1 cup plus 2 tablespoons flour 1/4 teaspoon baking soda Pinch fine sea salt 1/4 cup finely diced crystallized ginger Cream the butter and brown sugar with an electric mixer until smooth, about 3 minutes. Add the minced and ground gingers, the vanilla, flour, baking soda and salt. Mix just until the dough comes together. Turn out on a lightly floured board, gather into a ball and flatten slightly. Lightly flour a large piece of parchment paper. Place the dough in the center and roll out with a floured rolling pin to 1/8-inch thickness. Cover and refrigerate dough until firm, about 1 hour. WHEN READY TO BAKE:Preheat the oven to 350 degrees F; line large baking sheets with parchment paper. Using half the edge of a 1 1/2-inch round cookie cutter, cut out crescents about 3/4 inch thick at widest point. Press a tiny piece of crystallized ginger near one tapered end. One cookie sheet at a time, bake on the middle rack of the oven until the edges are lightly golden, 10 to 12 minutes. Cool cookies on baking sheets set on wire racks. Makes 7 dozen moon cookies Source: China Moon Cookbook by Barbara Tropp
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