Baking cookies brings back memories of working with my mother, nibbling pieces of dough as we went and sitting in front of the oven watching the treats turn brown. We would love to claim this is “grandma’s recipe” but with our philosophy we needed to change it around a bit. Luckily we can claim “Mom’s approval” on this recipe.
The warm combination of ginger and orange zest makes these cookies perfect for winter time. Where all the other ingredients build that nostalgic smell and mouth feel that could make this recipe the new “family secret”.
Ingredients: about 40/50 small cookies 300 gr Flower 150 gr Sugar 1 Egg Yolk 1 tsp Powdered or grated Ginger 250 gr Butter in small cubes Zest of half an Orange Some extra Flour to dust surface Extra: Cookie-cutter, baking paper
Mix all the ingredients. Start with your finger tips to press the butter into the mix. Later on you will find that the mix becomes more sturdy and you will need your hands.
After the dough is well mixed and soft, wrap it into foil and put into the fridge for at least half a hour. Leaving the dough in longer will make it harder and almost impossible to roll out immediately. If this happens just leave it out of the fridge for a couple minutes to soften up before going to step 3.
Pre-heat the oven to 180 degrees Celsius. After removing the dough from the fridge remove the plastic and roll out the dough on a floured surface to about 3mm thick sheet. Cut out the cookies in the desired shape.
Place the cookies on a baking tray on baking paper and put in the oven. Depending on the exact thickness of your cookies they need about 15 to 20 minutes to turn golden brown. Remove from the oven when golden brown and let cool for half an hour.
You can decorate the cookies any way you want, but honestly we love them natural.
These cookies can be saved in an airtight jar for up to 4 days, if you can wait that long to enjoy them.