Food from my Friend: Giant Ginger Cookies!

I first saw Jennifer F. when my local chorus began going up for contest on the West coast. Jennifer is a definite standout with her red hair, expressive face and the confident way she holds herself. Then nearly two years ago, I joined San Diego Chorus as an out-of-town member and I found that she is also witty, with a great sense of humor. Helluva baritone, too! By a lucky chance I saw this recipe that Jennifer had posted on her Facebook page; it was a Christmas tradition started by her mother and she generously allowed me to try it, too.


Here's today's cast.


Dry ingredients went into one bowl--four teaspoons of ginger! 


Sugar and cinnamon topping in another bowl.


This recipe calls for both butter and shortening. They got creamed with sugar.


A couple of tablespoons of corn syrup...


And a couple of tablespoons of molasses. 


Eggs went in at this time, too.


The dry ingredients went into the creamed mixture and stirred just till well-combined.


The dough was soft-ish but pliable and easy to handle. Big plusses in my opinion!


Each cookie is a generous tablespoon of dough rolled into a ball and then rolled in the cinnamon and sugar topping.


I wasn't sure how much they would spread so I only put eight balls on each sheet. Into the oven at 350F for 25 minutes--yup, long bake!


The fragrance was incredible! I removed them immediately and let them cool on racks. This is probably one of the best cookies I have had in a long time; so crunchy and so wonderfully spicy! I had to move the rack away while I was doing other things so I wouldn't be tempted to eat more. 

This is a keeper and I am sure it will be a tradition in our house, too. Mahalo, Jennifer!

Here's the promised recipe:

Giant Ginger Cookies
Courtesy of Jennifer French (cookbook page attributes to Mignon Armstead)

4 c. flour
1 T. baking soda
2 tsp. ground cloves
4 tsp. ground ginger
2 tsp. ground cinnamon (plus more for topping)
1 tsp. salt
2/3 c. butter, softened
2/3 c. shortening
2 c. sugar (plus more for topping)
2 eggs
2 T. molasses
2 T. light corn syrup

Combine flour, soda, spices and salt; stir to mix but do not sift.
Cream together butter, shortening and sugar until fluffy. Stir in eggs, molasses and corn syrup until well blended. 
Add flour mixture to creamed mixture and beat until smooth and pliable.
Pinch off by round tablespoonfuls and roll by hand into smooth balls.
Roll in cinnamon-sugar to coat completely.
Place 2" apart on ungreased baking sheets and bake at 350F for 25 minutes or until cookies show cracks and are firm. 
These cookies are hard and must be dunked! (Judy's note: I did not dunk, I just chomped).

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