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By Kim Galeaz
A twist on traditional gingersnaps, these chewy triple-ginger cookies with a hint of orange have whole-grain goodness from whole-wheat flour. All three types of ginger -- dry, refrigerated minced, and crystallized -- provide powerful antioxidants with anti-inflammatory effects that may help relieve pain from arthritis, nausea and migraines. Just one teaspoon of ground ginger contains more antioxidants than one medium carrot! Fresh minced ginger is in the produce area and crystallized ginger is in the spice aisle right next to the ground ginger.
Makes about 84 servings (one cookie per serving)
¾ cup unsalted butter, softened 1 cup firmly packed dark brown sugar ¼ cup molasses 1 extra-large egg 1¼ cups all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon nutmeg 1 teaspoon ground dry ginger 1 teaspoon ground refrigerated fresh minced ginger 1 teaspoon pure vanilla extract ½ teaspoon pure orange extract ¨÷ cup finely chopped crystallized ginger 2½ tablespoons fresh orange zest ½ cup granulated sugar for rolling
1. With electric mixer, combine butter, brown sugar, molasses and egg in a large bowl until light and fluffy.
2. Stir in both flours, baking soda, cinnamon, nutmeg, dry and refrigerated ginger, vanilla extract and orange extract. Mix well.
3. Lightly stir in crystallized ginger and orange zest.
4. Cover with plastic wrap and refrigerate for one hour.
5. Preheat oven to 350 F.
6. Shape dough in tiny 1-inch balls (use measuring teaspoon as guide).
7. Roll balls in sugar and place several inches apart on ungreased cookie sheet.
8. Bake for eight to 11 minutes. Cookies will puff up and then flatten during baking.
9. After removing from oven, cool on cookie sheet for five minutes, then remove cookies to cooling racks.
10. Store in tightly covered container or zippered plastic bag.
Copyright (c) 2010 Studio One Networks. All rights reserved.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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