It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ginger Moons
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- #47763
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup cold unsalted butter, cut into 8 pieces
1/2 cup dark brown sugar
1 tablespoon finely minced fresh ginger root
1 tablespoon powdered ginger
1/2 teaspoon vanilla extract
1 cup flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
1/4 teaspoon baking soda
1 pinch fine sea salt
1/4 cup finely diced crystallized ginger
directions
Cream the butter and sugar with an electric mixer until smooth, about 3 minutes. Add the minced and powdered 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.
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.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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