Ginger Cookies Ingwerplatzchen by bocca

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Ginger Cookies Ingwerplatzchen
Submitted by bocca on December 30, 2004 at 12:16 am

DESCRIPTION
Ginger Cookies/Ingwerplatzchen

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This recipe is from Festive Baking by Sarah Kelly Iaia

Here is what she says about this recipe

My frist job after college was working for a research institute in Munich which had a large staff of Russian immigrants. Thus I was able to combine two loves, German and Russian, while earning a salary a hair's breadth abouve subsistence level. Nevertheless, I always found an extra mark each week to treat myself to three delicious cookies (the purchasing power of my mark) from my favotire baker in the Theatinerstrasse. My addiction was Ingwergeback-diminutive buttery mouthfuls filled with moist chunks of ginger. While I never got the Munich recip, a friend in Frankfurt provided me with this recipe which produced an almost identical cookie.

2 cups all purpose flour, less 2 Tbsp
1/8 tsp salt
1 tsp baking powder
3/4 cup superfine sugar
3/4 cup butter, 1 1/2 sticks (she calls for unsalted)
well chilled
1 large egg white, lightly beaten
1 tsp. vanilla
3 Tbsp fine mince stem gigner preserved in syrup, well drained
OR candied ginger
1/3 cup unblanched almonds, finely ground

GLAZE
1 egg yolk
1 Tbsp cream

Sift togethor the dry ingredients. Stir in the sugar.
Coat the butter with some flour to make it easier to handle and grate it directly into the flour using the coarse blades of a grater. As you grate the butter, occasionally mix in the flakes with the flour before grating more. Add the lightly beaten egg white, vanilla, minced ginger and ground almonds. Mix this togethor with your hands and knead gently on a lightly floured board until well mixed. Pat into a flat round and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
Butter and flour baking sheets.
Preheat oven to 350
If the dough has been chilled overnight and is too firm hit it several times with your rolling pin to help soften it.
On a lightly floured board roll out the dough 1/4 inch thick and cut into desired shapes. Place the cookies 1 inch apart on the baking sheets. With a fork mix the glaze and brush each cookie with the glaze. Bake one sheet a ta time in the middle of the ovben until the cookies are golden, 12 to 15 mintues. Keep unbaked cookies in the oven while waiting to bake them.
remove the cookies with a metal spatula to a wre rack to cool.

Barb's notes...
I have not made these in years but loved them
I would probably use parchment paper instead of buttering and flouring the cookie sheets.
Also I think if you have a tool to grate, use it!

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