Last week on December 5th, 2018 I lost my dad. It has been a week now. He passed away after having a fall and broke his hip bone. I visited him last July, he is gradually deteriorating in his health. His eyesight and hearing have been lost by that time. He can recognize me from my voice. I know his health is falling but never thought he will be leaving this world by end of this year. Now I think he has joined my mom who has been waiting for him for last 14 years up in Heaven. I made this triple ginger and apricot cookies before last week and decide to share with you as ginger is one of my dad’s favorite. He used to buy us ginger candy when we are travelling long distance. According to him it helps nausea and vomiting.
My Dad is first born in the family of 6, he has 2 brothers and 3 sisters. He helped all of them boys to get job and girls to get marriage. Once he finished that duty, we both girls are there for him to take care. He gave us highest level of education, I end up getting Ph. D and my sisters got masters. Now my sister is in highest position in Indian Government with her scientist husband and two kids. I too have a scientist hubby with 2 kids.
He struggled a lot take care of us with his postman job. He got only minimal high up in his job as he is not willing to move out the city. As he wants to make sure his girls get good education in schools and college. As mom is not working. Sill he never said no to any of our wishes, money was always restricting factor. He some how managed and make sure that we girls get whatever wishes get full filled. Even though he is used to scold us for not doing thing properly but loved his grandsons and granddaughters unconditionally. He is one of best friend, teacher and father I can dream about. I can tell him anything under the sun. He is good listener and always give his opinion with clause that this is what I think. If you want to follow do it or you can choose as you wish. I am going to miss him. Now he is only in memories, but he is going to be with me forever watching from heaven.
Coming to the recipe this simple and easy cookie made with ginger root, candied ginger and ground ginger. It has wholesome ginger flavors sweetened with molasses and spiced up with cinnamon. Chewy bites from Apricots. If you like ginger then give it a try, you won’t overloaded with ginger. I can agree with you.
Delicious triple ginger and apricot cookies with fresh ginger root, ground ginger and crystallized ginger with chewy apricot make this cookies with hint of black pepper in the background. Great cookie for ginger lover.
- 1 ¼ cups all-purpose flour
- 1/2 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- Half of 1 large egg
- 1/4 cup crystallized ginger finely chopped
- Half of 1/3 cup unsulphured blackstrap molasses
- 1 tablespoon peeled finely grated fresh ginger
- 1/2 cup dried whole apricots chopped
- Sanding sugar for rolling (optional)
Line the baking sheet with parchment paper.
In a large bowl, whisk together the flour, ground ginger, cinnamon, baking soda, pepper, and salt and set aside. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 4 minutes. Beat in the egg, crystallized ginger, molasses, and fresh ginger. Then incorporate the flour mixture until well combined. Fold in the apricots. Place the dough into refrigerator for at least one hour or overnight.
Preheat the oven to 350 degrees.
Next day roll out 11/2 tablespoon of dough and roll them into sanding sugar and transfer to prepared baking sheet. at least 2 inches apart (they will spread). Bake, rotating the sheets halfway through, until the center of each cookie is just set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes, and then move the cookies to racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
This recipe is adapted from “The New Sugar & Spice” by Samantha Seneviratne
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