I’m still baking Christmas cookies. Today’s cookie has ginger root and candied ginger it them.

 

 

I made the dough up the night before and my camera refused to come out to photograph, it made some excuse about the light being bad at night and how it was just going to be photos of more butter and sugar in a bowl. I decided not to argue with it. Ya gotta pick your battles sometimes.

 

 

On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle to about 1/3 inch thick.

 

 

Cut into stars using cookie cutters

 

 

 

 

and place  on the baking sheets.

 

 

Beat the egg and 1 tablespoon water in a small bowl.

 

Lightly brush the cookies with the egg wash,

 

 

then sprinkle with the crystallized ginger and coarse sugar.  Refrigerate the cookies until firm, about 20 minutes. Somehow I forgot to save the candied ginger for this part. My ginger is well mixed in the dough.

 

 

Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown.

 

 

Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 3 days.

 

 

 

Ginger stars cookies

From foodnetwork

Ingredients

 

• 8 ounces cream cheese, softened
• 2 sticks unsalted butter, softened
• 1/3 cup granulated sugar
• 2 teaspoons grated peeled fresh ginger
• Pinch of salt
• 2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 cup minced crystallized ginger
• Coarse sugar crystals, for decorating

 

Directions

Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl until light and fluffy. Add the flour and mix until combined. Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick rectangle. Wrap in the plastic wrap and refrigerate until firm, about 1 hour.

On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle to about 1/3 inch thick. Cut into stars using cookie cutters and place 1 inch apart on the baking sheets. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.)

Beat the egg and 1 tablespoon water in a small bowl. Lightly brush the cookies with the egg wash, then sprinkle with the crystallized ginger and coarse sugar. Refrigerate the cookies until firm, about 20 minutes.

Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.