Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

Ben Mims
Recipe by Southern Living December 2013

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
35 mins
total:
3 hrs 10 mins
Yield:
Makes about 5 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

    Advertisement
  • Add flour; beat until blended. Stir in chopped crystallized ginger. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.

  • Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg. Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.

  • Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.

  • *Sorghum or honey may be substituted.

Advertisement
Advertisement