Triple Ginger Bars Recipes

TRIPLE-GINGER SQUARES

Steps:

• Position a rack in the center of oven. Preheat oven to 350°F. Butter and line the bottom of a 13x9x2-inch baking pan with parchment or waxed paper. Butter the paper; set aside.
• In a medium bowl, combine the flour, baking powder, ground ginger, fresh ginger, black pepper, and salt; set aside. In a large mixing bowl, combine the butter and granulated sugar. Beat with electric mixer on medium speed about 2 minutes,until light and fluffy. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed and making three additions, beat flour mixture into sugar mixture, alternating with milk, until combined. Transfer batter to prepared baking pan. Bake on center rack 33 to 35 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven; cool on wire rack 5 minutes. Invert cake onto wire rack; remove paper. Invert again onto a second rack set over waxed paper.
• Meanwhile, prepare glaze. Sift confectioners' sugar through a wire mesh sieve into a medium bowl; set aside. In a small saucepan, over medium heat, combine the cream, butter, and molasses; stir until butter is melted. Pour cream mixture into sugar; stir until smooth. Pour glaze over hot cake and, working quickly, spread evenly with a spatula to cover top. Let stand at least 4 hours.
• To neatly cut squares, place a ruler alongside one long side of cake. Beginning 1/16-inch from one narrow edge of cake, use the tip of a sharp knife to score the glaze in 2-inch segments. Reposition ruler on remaining sides of cake to mark 24 two-inches squares. Then, using a serrated knife, dipped in hot water and wiped dry between slicing, cut through at the score lines. Crisscross two strips on ginger on each square.

TRIPLE-GINGER COOKIES

Steps:

• Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
• Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

CHEWY TRIPLE GINGER COOKIES

Steps:

• In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
• Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
• Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
• Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.