These Carrot Ginger Cookies I made today turned out very well. They have lots of finely grated carrots in them along with freshly grated ginger. They are very light and delicate tasting – the fresh ginger gives them such a nice flavor. Even though they have LOTS of carrots in them – they really don’t taste like carrots. I think they will go very nicely with a cup of tea.
I rolled the balls of dough in coarse Demerara sugar before baking – next time, I will use a finer sugar. The crunchy, strong taste of the Demerara sugar kind of overpowered the cookie.
Carrot Ginger Cookies
1 1/4 cups white sugar
1 cup butter or margarine
1 egg + 1 egg white (if you double recipe, just use three eggs)
1 tsp. vanilla
1 cup finely grated carrot (about 3 normal sized carrots)
1 1/2 tsp. freshly grated ginger root (about 1 small root)
3 cups flour
2 tsp. cream of tartar
1 tsp. baking powder
1/4 tsp. salt
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla. Stir in the carrots and ginger until well blended. Mix the cream of tartar, soda and salt with the flour. Stir in the flour a cup or so at a time and mix well.
Roll the dough into 1 1/2 inch balls. If desired, roll balls in sugar before placing on baking sheet. Bake at 350 degrees for 12 – 14 minutes until slightly browned and top springs back if touched.
The dough is quite soft, it might help to refrigerate it before rolling into balls. I usually make a double recipe (or even triple) of cookie dough and only bake one or two pans and then put the rest of the dough in the fridge in a tightly sealed container or bag. That way, you can bake a pan or two every day or so and always have fresh cookies on hand.
In other news – I didn’t have to report for Jury Duty today (Friday)! It was such a relief – I was dreading it so much. I had called the phone number on the summons earlier in the day on Thursday and then again around 4pm to check on the status of the trial and the recorded message said the trial was still scheduled. So, I had started getting everything ready for the next day – clothes, charge cell phone, get purse packed up with the needed stuff, etc. For a couple of days, I had been trying to think of a small knitting project to bring along in the hopes I might knit to fill in the tedious hours of jury selection – finally decided to make the Shetland Shopper Market Bag. My friend, Emmy, knitted this bag and it turned out very well. So, I cast on for the bag with Adara (cotton/linen blend) from Elann and was happily knitting away on it when my husband came home from work.
He asked if I had called to check on the status of the trial, I told him I had and that it had not been cancelled. So, he called the number to check again and it WAS cancelled! I was in disbelief, it must have been cancelled at the last minute. I even called the number myself to make sure it really had been cancelled! What a relief – it seems like when you get all ready and prepared for something, then it never happens.
So, I shall think of the Shetland Shopper as my lucky knitting project!
I felt so happy and relieved today that I decided to bake the Carrot Ginger Cookies, had been meaning to try them for a while. It was originally a recipe for Bunny Carrot Cookies that I modified quite a bit.
You can click on the pictures for a larger view.