Zomick’s Soft Ginger Cookies

These simple yet delicious cookies, made by the most famous kosher bakery - and are a real treat. Soft and chewy in the middle and with a nice crisp bottom with a perfect crunch, these cookies will become your favorite. Perfect for the holiday season and every other time of the year, these perfectly baked cookies, rich in texture and flavor are definitely worth trying. 

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.
2. Sift the flour, baking soda, salt, cinnamon and ginger in a small bowl and set aside. Beat the butter and brown sugar with an electric mixer until well blended, about two minutes. Add the egg and molasses and beat until light in color and well blended, another minute or so. Add the flour mixture and mix until just incorporated. 
3. Shape the dough into walnut sized balls using a cookie scoop and roll them in 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased prepared baking sheet.
4. Bake for 10 to 12 minutes, in the preheated oven. Rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

If you liked this recipe, check the other Zomick’s recipes at their website. Or if you want you can just visit the nearest Zomick's Kosher Bakery (visit: Yellowpages), and choose from the variety of healthy pastries and baked goods.

Recipe for black and white cookies

Ingredients:

• 6 eggs
• 80 g sugar
• 4 tablespoons oil
• 60g plain flour
• 15g cocoa (2 tablespoons
• 1 teaspoon baking powder
• 80g toasted chopped hazelnuts

For the light cream:

• 80 g cornstarch
• 100 g sugar
• 1 Vanila sugar
• 800 ml milk
• 250g butter

For the dark cream:

• 500ml whipping cream
• 300 g of chocolate

For the glaze:

• 150g chocolate

Instructions:

1. Mix 50 g butter, eggs and sugar until the mixture becomes foamy, add the oil, flour mixed with cocoa and baking powder. In the end stir in the hazelnuts.Divide the mixture into two parts.
2. Bake the biscuits at 180 ° C for about 18 minutes in the pan with size 32x18cm lined with baking paper.
3. Mix corn flour with sugar, vanilla sugar and a little milk.
4. Heat the remaining milk to boiling.
5. Stir in the cornstarch and cook with stirring for several minutes until it is prepared.
6. Cool the cream with stirring and in the end stir in butter mixed on room temperature.
7. Heat the cream and add the melted chocolate and stir until chocolate is melted.
8. Over the biscuits into pan, apply the cream, cover with the other biscuits and pour the warm dark cream.
9. Cool the cake and pour the chocolate glaze.

Serving: Serve the cake cut into cubes.

Preparation time: 55 minutes including the cooling time.

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