Page 37 - Harnett Life Winter 2018

lid and bring to a boil. Lower heat, cover and simmer for 7. Grind the coconut in a small food processor or coffee
30-40 minutes. grinder. Transfer to a plate and roll the pieces of ginger in
2. Cut the vanilla bean lengthwise and scrape the seeds. the coconut until coated on all sides.
Add that, along with the honey, to the simmering ginger. 8. Return to the cooling rack and let dry overnight once
Partly cover and simmer for an additional 45 minutes again.
over low heat. 9. Store in an airtight container.
3. Turn the heat off and let the ginger soak overnight, or
at least 6 hours.
4. Bring back to a boil, lower heat and simmer, partly
covered, for 30 minutes. Turn off the heat and allow to
cool completely, then repeat 2 more times.
5. Now bring to a boil one last time and allow to simmer,
uncovered, until the honey syrup becomes really thick
and takes a caramel color. Do not allow it to burn. This
should take about 15-20 minutes.
6. Remove pieces of ginger and place on a cooling rack
placed over a cookie sheet and allow to dry overnight.
Don’t throw out that little bit of honey syrup that’s left at
the bottom of the pot! It’s extremely concentrated as it is
now, but just add more honey to it and you will have the
most delicious Vanilla Ginger Honey... Bonus!)

Molasses Ginger Cookies with

fresh ginger
Yield: 48 cookies,
Ingredients
3/4 cups unsalted butter, slightly softened (if you want
thicker cookies, substitute some butter flavored shorten-
ing)
1 cup sugar
1 large egg
1/4 cup molasses Instructions
3 tsp freshly grated ginger 1. In the bowl of a stand mixer, with the paddle attach-
2 cups (9 ounces) unbleached all purpose flour ment, mix the butter and sugar until fluffy. Add the egg,
2 tsp baking soda molasses, and ginger, and mix until combined.
1/2 tsp kosher salt 2. In a medium bowl, whisk together the flour, baking
1 tsp cinnamon soda, salt, and cinnamon. In two batches, mix the flour
1/4 to 1/2 cup sanding or sparkling sugar mixture into the butter and sugar mixture until just com-
bined.
3. Refrigerate the dough for about 2 hours.
4. Line half sheet baking pans with parchment paper and
preheat the oven to 350 degrees F.
5. Place the sparkling sugar into a shallow bowl.
6. Scoop the dough by teaspoon into one inch balls, and
press them into the sparking sugar to flatten them. Press
the other side of the dough into the sugar.
7. Place the dough about 2 to 3 inches apart on the baking
sheets. There should be about 12 cookies per pan.
8. Bake the cookies, one sheet at a time, for about 8
minutes. Cool on the baking sheet. Store in an airtight
Harnett Life ~ Winter 2018 container. Page 37