Candied Ginger, originally uploaded by Live♥Laugh♥Love.

As promised - finally, my candied ginger cookie recipe, which I've invented this holiday season (blame it on the 2 weeks of snow and very low temperatures - the perfect time to perfect one's skills in the kitchen). These turned out so well that I didn’t have a chance to photograph them before they were gone! I will do my best to take a picture next time I bake them before my in-house cookie monster claims them.

In this recipe, I tried to recreate the pleasure I've encountered in Squamish last spring with this decadent take on ginger that almost tasted like mastic and ginger. Of course, a cookie cannot taste like an ice cream but I wanted it to be special and very not gingerbread-like. Something more light and bright.

For the dough you will need:

7oz unbleached all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup light brown sugar

1 egg

1/4lb. butter, softened at room temperature

1 Tbs. tangerine zest (preferably Murcott) - or orange zest if you can't find tangerines

1 Tbs freshly grated ginger

4 Tbs. chopped candied ginger

1/2 tsp. dry ginger powder

1 Tbs. fresh tangerine (or orange) juice

1 tsp. pure vanilla extract

For the glazing you will need:

1/2 cup icing sugar

Lime juice from 1/2 lime

1 drop organic ginger CO2 extract

Instructions:

1. Sift together the flour, baking powder and salt

2. Using an electric mixer, cream the butter with the sugar. Add the egg and keep beating until evenly smooth. Add the rest of the ingredients - spices, citrus zest, juice and vanilla extract

3. Add the candied ginger and stir well.

4. Add the flour gradually until fully blended and start kneading the dough with your hands. Add more flour if required. Dough should be soft but not too sticky.