Recipe by Melissa Shaffer
Photography by Brian Freer and Alexis Kikoen
Cool off this spring with a parfait composed of tangy fruit and decadent cream. Topped off with a crunchy ginger cookie, this refreshing concoction hits the spot for those with a serious sweet tooth.
MAKES 4 DOZEN
INGREDIENTS
- 3 oz unsalted butter, softened
- 3 oz shortening
- 1 1/3 cup granulated sugar
- 1/4 cup molasses
- 1 each large egg
- 1 teaspoon baking powder
- ¾ teaspoon cloves, ground
- 1 teaspoon ginger, ground
- 1 teaspoon cinnamon, ground
- 2 cup all-purpose flour
- Additional granulated sugar for rolling cookies in
PREPARATION
- Preheat oven to 350F.
- In a mixer, cream together butter, shortening, granulated sugar, and molasses until mixture becomes light and airy. Add egg and thoroughly mix.
- Combine all dry ingredients in a separate bowl. Combine dry ingredients with butter mixture and mix until everything is incorporated. Be careful not to over mix.
- Scoop dough into teaspoon-sized balls and roll in additional granulated sugar. Place cookies on greased sheet tray or lined with a silicone mat 2 inches apart.
- Bake in oven for 5 minutes and then rotate tray to promote even cooking. Then finish for an additional 5-7 minutes until cookies are done.
