Friday, November 5, 2010

GINGERED CARROT CAKE COOKIES

Carrot Cookies Picnik collage 1 bis
Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...

Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to go
bble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect a
nd contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.

Those
easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

Carrot Cookies Picnik collage 2 bis
~ Gingered Carrot Cake Cookies ~
Recipe adapted from "Baking: From My Home to Yours" by Dorie Greenspan.

Yields 18 cookies.

Ingredients:
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt (fine)
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup (180g) Unsalted butter, at room temperature
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1 Egg (~63g)
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Sweetened shredded coconut
1 Cup Raisins (dark or light)
1/2 Cup Coarsely chopped pecans (roasted)

Method:
1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add th e egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

Carrot Cookies Picnik collage 5 bis
5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).
8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:
Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.
For more fun I have iced my cookies with plain icing.
Store the cookies in an airtight container at room temperature.

Serving suggestions:
Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

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Carrot Cookies Picnik collage 4 bis
~ Cookies Mous Au Gingembre Et A La Carotte ~
Recette adaptée de "Baking: From My Home to Yours" par Dorie Greenspan.

Pour 18 cookies.

Ingrédients:
255g de Farine blanche
1 CC de Poudre à lever
1 CC de Sel de marin fin
1 1/3 de CC de Gingembre en poudre

1 Pincée de Muscade en poudre
180g de Beurre non-salé, à temperature ambiante

140g de Sucre cristallisé
80g de Sucre brun clair
1 Oeuf (~63g)
1/2 CC d'Extrait de vanille pure
1 Cup de Carottes rapées finement (~ 2-3, pelées et nettoyées)
90g de Noix de coco rapée et sucrée (épicerie US)
158g de Raisins secs (sombres ou clairs)
57g de Noix de pécan hachées grossièrement (torréfiées)


Méthode:
1. Positionner 2 grilles dans la partie centrale supérieure et inférieure du four et le préchauf
fer à 170° C. Recouvrir deux plaques avec du papier sulfurisé.
2. Dans un bol moye
n, mélanger ensemble la farine, la poudre à lever, le sel, le gingembre et la muscade. Mettre de côté.
3. A l'ai
de d'un robot ou d'un batteur à main, battre le beurre à vitesse moyenne afin qu'il soit crémeux. Ajouter les sucres et battre en pommade pendant 2 minutes supplémentaires (le mélange doit être mousseux et pâle). Ajouter l'oeuf et battre encore une minute, puis incorporer la vanille à vitesse moindre.

Carrot Cookies Picnik collage 6 bis
4. Toujours à vitesse basse, ajouter le mélange farine/épices en 2 ou 3 fois et battre seulement jusqu'à ce qu'il soit juste incorporé (la pâte sera épaisse, mais il ne faut pas trop la battre).
5. En utilisant une spatule en caoutchouc, incorporer les carottes, la noix de coco, les raisins et les noix de pécan.
6. Faire des tas à l'aide d'une cuillère à soupe ou à glace, en laissant un espace de 2.5cm entre chaque tas. Applatir légèrement le dessus de chaque cookies avec les doigts.
7. Cuire pendant 16 to 18 minutes, en changeant les plaques de place (alterner - les cookies doivent être légèrement dorés).

8. Transférer les cookies sur une grille et les faire refroidir complètement.

Remarques:
Les noix de pécan peuvent être remplacées par n'importe quelle noix torréfiée de votre choix, les raisins par des cranberries et le gingembre par de la cannelle en poudre.
Il est possible de décorer les cooki
es avec du sucre glace.
Conserver les cookies dans une boite hermétique, à température ambiante.

Idées de présentation:
Accompagner ces cookies d'un bon verre de lait très froid, d'un café ou d'une tasse de thé.

Carrot Cookies Picnik collage 3 bis

96 comments:

  1. Mmm these sound lovely! Oh yes the hips, that's why I have some happy neighbours. :D

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  2. excellente idée avec la carotte et le gingembre !

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  3. ❤ ❤ ❤ ❤ ❤ ❤MIAM MIAM MIAM... Ca m'a l'air à tomber... gros gros becs ma Rosa. ❤ ❤ ❤ ❤ ❤ ❤

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  4. Oh yum! Those cookies look so pretty!

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  5. oh Rosa... this looks so beautiful! what a pretty plate of cookies:) thank you for sharing this. have a lovely weekend.

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  6. Hey Rosa, I've been meaning to make carrot cake cookies. Yours look perfect-I love the way the texture looks in your photos. Now I just need a cup of tea;-)

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  7. MMMMMM,..Those cookies look the best,...yummie & delightful too!

    Stunning pictures again & again, dear Rosa!

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  8. I've never eaten a carrot cake. Not sure why either. Now these carrot cake cookies with ginger are another matter altogether. They wouldn't last long in my kitchen.
    Sam

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  9. Hello All :) just to let you know that the cookies were (still are) excpetionnally delicious !
    when do we meet again already Rosa ? hihihi....
    Thanks again!!

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  10. Yummy !!!!
    Ginger and carrots, I used to doubt this combo, now I really like it. Never tried it for cookies just yet.

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  11. Perfect yummy looking cookies Rosa.

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  12. How beautiful, Rosa. Photography is excellent! I love looking at your photos! :)

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  13. I am lucky enough to have all of the ingredients in my fridge - yah

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  14. Miam Rosa! Ils ont l'air délicieux. J'importe la recette chez moi. À la prochaine, Caro B. xxx

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  15. These would be great for the breakfast too.

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  16. Très belle recette qui change pour des cookies !
    Bisous et bon weekend !

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  17. I absolutely adore your photos Rosa. And these cookies look to die for.

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  18. associazioni che mi piacciono tantissimo, il colore meraviglioso dell'autunno.

    Bravissima Rosa, ti auguro un sereno we :)

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  19. ginger + carrot + cookie + I am sold!!!

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  20. Carrots are captivating. I totally agree. Add ginger and you have me hooked!

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  21. Your pictures are always so remarkable; I especially love the one with the little horse. I'm a huge fan of baking with carrots and with ginger, they're truly irresistable. A wonderful recipe. I also love Scandinavian films so can see we have plenty in common. Have a great weekend Rosa!

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  22. Hmm maybr you should try making pumpkin cake cookies next time! I bet it will be interesting

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  23. Rosa, i love the look of these cookies. Nice and chunky, just my style! Loving the recipe!

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  24. A good change from carrot cake, and lovely the idea of adding ginger :-)

    ciao
    Alessandra

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  25. These sound great with the ginger, coconut, and raisins. Great-looking glaze too!

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  26. I was just planning to do some carrot cake.. perfect timing.. I have this cookbook but I left it in the US...
    So glad you share this recipe..

    Just finished a Swedish film,"Mitt Liv Som Hund"

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  27. Funny, I was just looking at this recipe as I try to organise my holiday baking. They look delicious!

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  28. Hi,

    Those cookies look awesome...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  29. J'adore vraiment ces biscuits, ils me semblent parfait... C'est en plus beaucoup moins gros qu'un gâteau aux carottes!

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  30. tu me donnes vraiment l'eau a la bouche avec ces cookies plein de saveurs

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  31. Theookies sound delicious. I love ginger and carrot and ginger sound like a perfect match.

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  32. Love your photos! These cookies sound wonderful. Love the idea of the ginger added to the cookie.

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  33. Det är så vackert förpackat och kombinationen i inlägget är enastående, även om jag inte förstår franska! Love it!

    Tack för kommentar hos mig!

    Agneta

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  34. Très tentants. Et j'aime beaucoup la juxtaposition des photos noir et blanc et couleur. Bon weekend Rosa.

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  35. Lovely cookies! They look yummy!

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  36. Terriblement gourmand.J'adore.
    Bisous.
    Caro

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  37. C'est original sous la forme de cookies! Une très bonne idée à essayer.. ;)
    Tes photos sont aussi très jolies!
    Bonne soirée

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  38. They DO look like scones! What a unique and wonderfully colored cookie!

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  39. Just so gorgeous Rosa...the perfect cookies indeed! Lucky you found a friend to share them with {I would gobble these up in a heartbeat!}...love your pretty pictures too!

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  40. Rosa...not altering the recipe must have been one of your rarer times for sure! How did you hold back? Alright, I can understand your fondness for Dorie ;o)
    I will have to try this cookie because carrot cake is one of my specialties, however, I've never made cookies...and I do like the coconut in it too. I will have to add to your tiny change though...I'll grate in some fresh ginger...sorry I can't resist ;o))

    Your post was gorgeously paired together...thanks for the eye pleaser ;o)

    Ciao, Claudia

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  41. I love ginger as an ingredient and it can only be better in a cookie!

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  42. These look really good, Rosa. Dorie can't be beat.
    I'm surprised there is so much interest in carrot cake..I always thought Europeans didn't "get" carrot cake.

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  43. Des cookies vraiment orignaux. J'aime beaucoup l'idée du gingembre.Quel parfum dans la maison! Passe un bon week-end

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  44. I was thinking cranberries when I saw that you used raisins, and you did give the option later:-) Love spiced cookies of course the ginger is my favorite.and yes the carrots do make baking moist.

    love the photographs you paired with the food. Looks like the leaves of the squash are winter bitten?

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  45. O these look so good I am sure I would have been tempted to keep them all, but you were wise to give half of them away!

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  46. They look delicious, and loaded with good stuff. I will have to try them!

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  47. Love your cookies, they look delicious
    Ronelle

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  48. sans noix de coco pour moi, mais sûrement des amandes. Délicieux!

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  49. Love the cookies and the photos that go along with them ! I was planning on making a carrot cake but now that I have seen those, I am thinking cookies like these would be more appropriate !

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  50. Aw! That looks lovely, would be perfect with a cup of tea.

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  51. Rosa, these cookies look delish! I love the picture of the ponies too! Amazing shots, can't wait to try this recipe

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  52. oh what lovely cookie cakes! I can't enough of spicy carrot sweets.

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  53. Kann ich mir gut vorstellen, wie die Süsse der Karotten zu dem Ingwer passt. liebe Grüsse.

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  54. They not only sound delish but look so too!
    Lovely Pics Rosa!
    Happy sunday to ya !!

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  55. Menoum!! Ces cookies ne manquent certainement pas de goûts ma chère!! Belles z'images comme toujours xx

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  56. Hm..mm... this recipe sounds wonderful! Bookmarked this for later use. Thanks again for sharing, Rosa. Hope you're having a fabulous day.
    Cheers, Kristy

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  57. Rosa, why do you torture me so? You are turning me into a sweet-tooth person. This post makes me want to go scurrying into the kitchen to make these... I'll see for how long I can resist.

    I've bookmarked it an will definitely make it for the holidays.

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  58. I love carrot cakes, your cookie version makes me wanting to try it out in the near future.

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  59. What a great combination, your cookies look absolutely divine.
    Outstanding photos ♥

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  60. I love carrot cake, and I know I would love your delicious carrot cookies. Your friend must have been very pleased to receive them.

    I have heard so much about Dorie's cookbook and how nice the recipes are. I will have to pick one up.

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  61. salut rosa les cookies mous sont les best Bravo Pierre

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  62. oh qu'il sont beau et d'une couleur appétissante
    ( j'avais les mêmes arrête-volet dans
    ma maison précédente, tu me colles un coup de nostalgie)

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  63. FOODESSA: Thanks! It was very difficult to hold back! ;-P I hope you'll like them Adding fresh ginger is a great idea.

    BARBARA: Thanks! We love carrot cake. There exists different versions here (a little different to the US cake). In Switzerland we have the "Aargauer Rüblitorte" (Iced and decorated with marzipan carrots).

    SOMA: Thanks so much! Yes, they were frost bitten. On the day I took those pictures it was awfully cold...

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  64. Really beautiful! And tempting! I love having friends to give my sweet treats to. xo

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  65. I love carrot cake. I'd love your cookies, too.

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  66. These look d'lish - why have I not seen carrot cake cookies before? What a great idea!

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  67. Carrot cake in cookie form is my kind of dangerous, which means I need to make a batch and share!

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  68. You said the magic word: ginger. I go crazy for anything with ginger in it.

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  69. These cookies look great! What a good idea to turn your cake cravings into cookies!

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  70. I made these over the weekend, I replaced the nuts with oatmeal and the spices with pumpkin pie spice..and I had no coconut.

    LOVE LOVE LOVe, I will post my results later on my blog

    thanks again rosa

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  71. cookies en plus avec du gingembre et une pointe orange, je craque à fond!!

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  72. Oh Rosa, these carrot cookies look so pretty and must taste SO SO good with all the yummie things in it...will have to try it :-)

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  73. J'adore le mélange coco-carotte ! Must try them! :)

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  74. why must hips always have such control over us?lol great that you gifted these beauties, I would have eaten them all!!!

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  75. Après les cakes à la carotte c'est une très bonne idée de décliner une version "cookies" super parfumée .
    bonne journée

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  76. I've had plenty of carrot cake but not carrot cookies before! :)

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  77. I love the sound of ginger in anything. especially in warm things like cookies! i have a pound of carrots in my fridge that i need to put go great use. thanks for the recipe!

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  78. I love the combination of carrot and ginger and how perfect it sounds in a cookie!

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  79. Rosa-I never had a carrot cake cookie! I wish I had one or two right now for breakfast! Incredible photos. xx

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  80. I can't resist temptation either when a batch of delicious cookies are sitting on the counter. So nice of you to share them with your friend.

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  81. Ils sont superbes!:)
    Je craque!
    Bisous :)

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  82. ca me tente beaucoup , il faudra que j'essaie

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  83. Ginger and carrot are a destined combination. Lovely cookies, Rosa!

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  84. I've been very tempted to try these cookies but I know they would be impossible to resist for me! Yours look as I expected - gorgeous :)

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  85. the ginger is a lovely touch here, rosa! after cinnamon, nutmeg, and cloves, it's my favorite. :)

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  86. These sound delicious...I absolutely love Dorie and that cookbook is also one of my favorites!

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  87. I love carrot cake, but it never would have occurred to me to make these sensational sounding cookies. What a brilliant idea. Thanks for the inspiration and the recipe.

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  88. As a carrot cake fan and a spice freak myself, I'd be really please to help you finish your next batch of this wonderful cookies!
    If you could just replace the egg by a handle of linseeds and the butter by some margarine, that would be just fine. :-))

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  89. Magnifiques cookies, pour moi ce sera avec un délicieux thé à la menthe

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  90. "... là, tout n'est qu'ordre et beauté, luxe calme et volupté..."

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  91. I landed here via Indigo's Sugar Spectrum - very yummy! You have a delightful blog!!

    -heather

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  92. Love this recipe! Will be linking back to this in my upcoming post :)

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