The ginger ice cream is made by Reed's. You can visit their website (learn about the cows who provide the cream!) at www.reedsgingerbrew.com
Here are the cookie recipes. Enjoy!
Ginger Thins
(from Mollie Katzen’s Vegetable Heaven) which is a wonderful cookbook
½ (1 stick) butter, softened
½ cup (4 oz.) cream cheese, softened
1 cup sugar
1/3 cup finely minced fresh ginger
¼ cup finely minced candied ginger (optional)
1 large egg
1 teaspoon vanilla extract
2 cups unbleached white flour
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground cloves
A little butter for the baking tray
Brown sugar crystals, or extra granulated sugar
Cream together the butter, cream cheese, and sugar in a medium-sized mixing bowl. Add the ginger(s), egg, and vanilla, and beat a high speed for a minute or two.
In a separate bowl, stir together the flour, salt, and spices. Add this to the butter mixture, and mix thoroughly.
Turn the dough out onto a lightly floured surface. Flour your hands, then gently shape the dough into a log about 2 inches in diameter. Roll the log tightly in wax paper or plastic wrap, seal it in a plastic bag, and freeze until solid (several hours, overnight, or indefinitely).
Preheat the oven to 375 degrees F. Without defrosting the dough, use a very sharp knife to slice it into thin (1/8-inch thick) wafers. Place the cookies close together on a lightly greased baking tray, and sprinkle them with some brown sugar crystals or a little extra granulated sugar. Bake for 12 to 15 minutes, or until lightly browned around the edges. Cool on a rack for at least 10 minutes before eating.
Yield: About 4 dozen cookies
Preparation time: 15 minutes of work; 30 minutes to bake them all (plus freezing time in between)
Ginger Lemon Cookies
(courtesy of Her Royal Highness, Martha Stewart)
¼ pound (1 stick) unsalted butter
¾ cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon grated lemon zest
1-1/3 cups all-purpose flour
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
¼ cup diced crystallized ginger, cut into 1/8-inch dice
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment (Martha probably used her "silpat" cookie sheet liners); set aside. In an electric mixer, use paddle attachment to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
2. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture, mix on medium-low speed to combine, about 20 seconds.
3. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes.
Yield: 3 dozen cookies
Here are the cookie recipes. Enjoy!
Ginger Thins
(from Mollie Katzen’s Vegetable Heaven) which is a wonderful cookbook
½ (1 stick) butter, softened
½ cup (4 oz.) cream cheese, softened
1 cup sugar
1/3 cup finely minced fresh ginger
¼ cup finely minced candied ginger (optional)
1 large egg
1 teaspoon vanilla extract
2 cups unbleached white flour
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground cloves
A little butter for the baking tray
Brown sugar crystals, or extra granulated sugar
Cream together the butter, cream cheese, and sugar in a medium-sized mixing bowl. Add the ginger(s), egg, and vanilla, and beat a high speed for a minute or two.
In a separate bowl, stir together the flour, salt, and spices. Add this to the butter mixture, and mix thoroughly.
Turn the dough out onto a lightly floured surface. Flour your hands, then gently shape the dough into a log about 2 inches in diameter. Roll the log tightly in wax paper or plastic wrap, seal it in a plastic bag, and freeze until solid (several hours, overnight, or indefinitely).
Preheat the oven to 375 degrees F. Without defrosting the dough, use a very sharp knife to slice it into thin (1/8-inch thick) wafers. Place the cookies close together on a lightly greased baking tray, and sprinkle them with some brown sugar crystals or a little extra granulated sugar. Bake for 12 to 15 minutes, or until lightly browned around the edges. Cool on a rack for at least 10 minutes before eating.
Yield: About 4 dozen cookies
Preparation time: 15 minutes of work; 30 minutes to bake them all (plus freezing time in between)
Ginger Lemon Cookies
(courtesy of Her Royal Highness, Martha Stewart)
¼ pound (1 stick) unsalted butter
¾ cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon grated lemon zest
1-1/3 cups all-purpose flour
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
¼ cup diced crystallized ginger, cut into 1/8-inch dice
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment (Martha probably used her "silpat" cookie sheet liners); set aside. In an electric mixer, use paddle attachment to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
2. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture, mix on medium-low speed to combine, about 20 seconds.
3. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes.
Yield: 3 dozen cookies
