The perfect accompaniment for tea, coffee, and spiced cider. This cookie is nutty, soft, and chewy. If you're a true ginger-lover use 3/4 cup of crystallized ginger and chop it coarsely.
Quantity
40
Quantity Unit
2 baking sheets
Prep Time (minutes)
10
Cook Time (minutes)
11
Ready In (minutes)
21
Ingredients
Amount
Measure
Ingredient
2/3
cup
sugar
2/3
cup, packed
brown sugar
6
tablespoons
margarine
2
teaspoons
vanilla extract
2
large
eggs
1
3/4
cups
all-purpose flour
3/4
teaspoon
baking soda
1/2
cup slices (1" dia)
ginger, crystallized
1/2
cup, chopped
pecans
Steps
Sequence
Step
1
Preheat oven to 350F. Spray two baking sheets with vegetable oil spray, or line with cooking parchment.
2
In a large mixing bowl, using an electric mixer on medium, cream sugars and margaring until fluffy, about 3 minutes.
3
Add vanilla and beat thoroughly.
4
Add eggs, one at a time, beating after each addition.
5
In a medium bowl, sift together flour, baking soda, and salt. Gradually add to margarine mixture, beating after each addition until well mixed.
6
Add ginger and pecans, stirring only to combine. Using a tablespoon, drop mounds of batter 2 inches apart on baking sheets.
7
Bake for 10-12 minutes, or until lightly browned. Put baking sheets on cooling racks and let cookies cool for 3-5 minutes. Remove cookies from baking sheets and let cool completely on cooling racks.
