Microwave Convection Cooking
These make delicious cookies for Fall. They keep really well, staying moist and chewy for days and also freeze well. The only problem is they disappear quickly! Two kinds of ginger…ground and crystallized…make them extra special. Since they bake only 9 to 10 minutes, regular convection heat is used.
CHEWY DOUBLE GINGER SNAP COOKIES
3/4 cup butter
1 cup of sugar
1/4 cup molasses
2 -1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons chopped crystallized ginger
1/4 cup sugar
1. MICROWAVE (100%) butter 30 to 45 seconds or until softened. Preheat microwave-convection oven to 350°.
2. Blend sugar and molasses with softened butter. Beat in egg. Add flour, baking soda, cinnamon, salt, ginger, cloves, and crystallized ginger; stir until well mixed. If desired refrigerate 1 hour for easier handling.
3. Shape dough into 1-inch balls. Coat with sugar; place about 1 inch apart on Teflon-coated baking rounds on a turntable and/or rack.
4. CONVECTION-BAKE at 350° for 9 to 11 minutes or until edges are set. Let stand 2 minutes; remove from baking sheet. Repeat with remaining dough.
About 36 Cookies
>When baking several batches of cookies, set the time for a longer period of time; use a portable timer or phone timer for individual batches. This way you can remove the cookies, shut the door and press start to keep the oven hot until the next batch of cookies is ready to bake.
>Look for crystallized ginger in the Asian foods or in bulk spices sections of most supermarkets. Store leftovers in an air-tight container.