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Triple Ginger Cappuccino Chews

Recipe submitted by Judi Y. of Portland, OR for the Mambolicious Recipe Contest 2009.

Ingredients:

  • ¼ cup canola oil
  • ½ cup unsalted butter
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • ¼ cup real maple syrup
  • 2 eggs
  • 1 Tbsp. fresh ginger, peeled and finely grated
  • ¼ cup of The Ginger People’s Crystalized Ginger, finely chopped
  • 2 cups whole-wheat pastry flour
  • 1 tsp. ground ginger
  • 1 tsp. instant espresso powder or instant decaf powder
  • 2 tsp. baking soda
  • ¾ tsp. cream of tartar
  • ½ tsp. salt
  • ¼ tsp. cardamom

Cappuccino Glaze:

  • ¾ cup confectioner’s sugar
  • ½ tsp.  instant espresso powder or instant decaf powder
  • Dash salt
  • 1 Tbsp. + 1 tsp. milk
  • ½ tsp. vanilla extract

Directions:

  1. Preheat oven to 375 F. Line 2 or 3 large cookie sheets with parchment paper.
  2. Melt the butter in a small saucepan over low heat until the butter is just melted. Add it to the canola oil in a large bowl. Cool slightly.
  3. Add the brown sugar, molasses, and real maple syrup. Beat with electric beaters just to combine.
  4. Add both of the eggs, and continue beating until smooth, about 2 minutes. Stir in the fresh and candied gingers.
  5. In a small bowl, combine the next 7 (dry) ingredients, through the cardamom. Whisk the dry ingredients together, and then add the dry mixture to the butter mixture in two parts, beating at low to medium speed until well combined.
  6. Scoop two Tablespoons of dough for each cookie, placing cookie dough balls at least 3 inches apart on the parchment lined cookie sheets.
  7. Press the dough balls with the greased bottom of a small glass to flatten. Bake one sheet of cookies at a time, in the preheated 375 degrees F. oven for 14-16 minutes on the center rack.
  8. Meanwhile make Cappuccino Glaze: Heat together 1 Tablespoon + 1 teaspoon milk and ½ teaspoon instant espresso powder (or instant decaf powder) just until the powder dissolves into the milk.
  9. Add milk mixture to 1 cup confectioners sugar, ¼ teaspoon salt, and ½ teaspoon vanilla extract and beat with a wire whisk until smooth. Set aside.
  10. Cool baked cookies on cookie sheets for 5 minutes. Remove to racks and cool completely before glazing. Lightly drizzle glaze over the cookies.
  11. Allow glaze on cookies to set before storing. Store cookies in a loosely covered container.

Servings: 32

Prep time: 25 minutes

Cook time: 1 hour

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