Sugar-Plum Ginger Cookies
3/4 cup and 2 tablespoons unsalted butter
2 cups confectioners' sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
1 1/4 cups dried plums (finely chopped)
1 cup confectioners' sugar
2 tablespoons ginger juice (See Note)
Preheat oven to 325° F.
In a mixing bowl, make Cookie Dough: Cream together butter and 2 cups confectioners' sugar for 3 minutes using a paddle attachment. Slowly add the eggs, scraping down after each addition. Add the flour and salt. Fold in the chopped plums.
Remove the dough from the mixer. Pipe or spoon into quarter-size drops on a parchment-lined or nonstick cookie sheet. Space 1/2-inch apart. Bake for 10 to 11 minutes, turn sheet pan around, and continue to bake for 10 to 11 more minutes. Cookies should have a golden color around the edge and a chewy center.
While cookies are baking, make Ginger Glaze by stirring confectioners' sugar and ginger juice together in a small bowl. While the cookies are still hot, brush with ginger glaze.
Makes 32 cookies.
Note: The cookies can be baked in advance or same day. If made in advance, reheat for 1 minute and glaze. For ginger juice: Grate fresh ginger and squeeze out juice; you also can press chopped ginger in a garlic press to extract juice.
Recipe by Sherry Yard, for the American Butter Institute.
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