This recipe is for the Double Ginger Snaps from Williams Sonoma. We chose it because it uses both ground ginger and chopped candied ginger. We like ginger. There's a recipe for making your own candied ginger at home but we didn't have that kind of time as most people don't.
Guess we're amassing quite a collection of baking ingredients as all we needed was the candied ginger and the white sugar crystals. We found both at Bristol Farms.
The recipe says it makes 4 dozen. We ended up with a little less than 3 dozen. This seems to happen a lot... It could be for the best though. These cookies came out not so snappy as soft and most co-workers/tasters liked that.
Lesson learned: Smaller dough balls will probably make crunchier cookies.
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