Pack a Punch Ginger Cookies (for Courtney)

These ginger cookies from the Cookie Swap are perfect. Perfect! The texture is chewy and crackly. The flavor is unmistakably ginger, due to a heaping tablespoon of dried ginger. A tablespoon might sound overpowering, but it isn't. It's just perfect. (Did I mention that already? Perfect!) The drizzle of white chocolate tames the heady ginger with a bit of richness. These will be my new go-to perfect ginger cookie. One of my favorite readers, Courtney just left me a comment telling me she needed this cookie post haste. I think she might be right. We all need these cookies. I'm going to try to whip up a batch with white chocolate chips in the dough and skip the drizzle. I'll let you know how it goes. Credit for the recipe goes to my friend Nancy Gubler. She's leaving in January for a mission to New Zealand. I hate to see her go, but I'm sure glad she gave me her recipe before she left the country. That was close.
Gingersnaps from Nancy Gubler
Estimated Cost: $3.00 for 3 dozen
3/4 cup shortening
1 cup sugar
1/4 molasses
1/2 teaspoon salt
1 egg
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon ginger
2 cups flour
sugar, for rolling
melted white chocolate for drizzling, optional
Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar. Add molasses, salt and egg, mixing well. Sprinkle in cinnamon, soda, and ginger. Gently mix in flour. Shape into 3/4 inch balls. Roll in sugar and bake on baking sheet for 12-15 minutes. Drizzle with white chocolate, if desired.

Coconut Key Lime Ginger Bars

Here's the bonus recipe for today-as promised. I left off the coconut on half the bars; picky kids-need I say more? These little tropical squares of cookie paradise would make a perfect dessert for tomorrow's dinner of 20 minute Rosemary and Orange Pork Chops with Couscous. See you then. Now, off to bed!

Coconut Key Lime Ginger Bars

Estimated Cost: $3.00

Notes: Save some time by toasting your coconut in the microwave. Spread it on a shallow plate and zap it for one minute intervals.

Cookie Base:

1 and 1/4 cups flour

1/2 teaspoon ground ginger

1/2 cup salted butter, softened

1/4 cup sugar

Filling:

3/4 cup sugar

2 eggs

3 Tablespoons key lime juice, or regular lime juice, or bottled lime juice

1 teaspoon lime zest

2 tablespoons flour

1/2 teaspoon baking powder

2 drops green food coloring, if desired

Frosting:

2 tablespoons lime juice

1 tablespoon butter

1 teaspoon vanilla

about 2 cups powdered sugar

milk, if needed

1/2 cup sweetened coconut, toasted

lime slices, for garnish

Preheat oven to 350. In a medium bowl, combine flour, ginger, butter and sugar. Pat into greased 8 inch square baking dish. Bake for 20 minutes, or until lightly browned at edges. Meanwhile, wipe out same bowl with a paper towel, and put in sugar and eggs. Whisk until smooth, about two minutes. Stir in juice, zest, flour, and powder. Add in food coloring if desired. Pour over hot crust and bake an additional 20 minutes, or until no longer jiggly in center. Cool completely. Make frosting by stirring together juice, butter, and vanilla. Add powdered sugar, stirring in milk, if needed to make spreadable frosting. Frost bar cookies and sprinkle with coconut and garnish with limes. Makes about 16 bars.