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Name: Ginger Bursts
Prep time: 6 h
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 3/4 cup sugar; 1/4 cup brown sugar; 3/4 cup unsalted butter softened; 1 egg; 1/4 cup molasses (recommended: organic); 2 1/4 cups flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon cloves; 3/4 cup chopped crystallized ginger; 1/2 teaspoon salt; 1/2 cup coarse sugar crystals for rolling; Lemon curd-cream cheese spread

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INGREDIENTS

3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter ; softened
1 egg
1/4 cup molasses ; (recommended: organic)
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger
1/2 teaspoon salt
1/2 cup coarse sugar crystals ; for rolling
Lemon ; curd-cream cheese spread

INSTRUCTIONS

1. Preheat oven to 350 degrees. In large bowl, combine sugars, butter, egg and molasses. Beat until light and fluffy.

2. Add flour, baking soda, spices, crystallized ginger and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch (or smaller) balls; roll in sugar crystals. Place on parchment-lined cookie sheet. Bake 9-12 minutes.

4. Ice or drizzle, if desired, with lemon curd-cream cheese spread.

Nutritional information per cookie, based on 2 dozen: 205 calories, 9 grams fat, 29 grams carbohydrates, 2 grams protein, 35 milligrams cholesterol, 186 milligrams sodium, trace dietary fiber, 41 percent of calories from fat.

NOTES

Laster had never entered a cooking or baking contest before submitting this entry. The retired school principal, 69, has logged plenty of time in the kitchen, however, having learned beside her resourceful mother growing up on a farm in northwest Arkansas. "She was always making things a little better by trying a slightly different slant on a recipe," says Laster, who did just that to come up with her supremely impressive cookie.
Deciding to ramp up the gingersnaps she'd make for friends and serve at afternoon tea time, she opted to include crystallized ginger in the recipe. To top it off, she came up with a lemon-cream cheese topping that turned what one judge called "the quintessential holiday cookie" into a sensational entry that balanced tart and pungent, sweet and spicy flavors.

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Ginger Bursts

3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter softened
1 egg
1/4 cup molasses (recommended: organic)
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger
1/2 teaspoon salt
1/2 cup coarse sugar crystals for rolling
 Lemon curd-cream cheese spread

1. Preheat oven to 350 degrees. In large bowl, combine sugars, butter, egg and molasses. Beat until light and fluffy.

2. Add flour, baking soda, spices, crystallized ginger and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch (or smaller) balls; roll in sugar crystals. Place on parchment-lined cookie sheet. Bake 9-12 minutes.

4. Ice or drizzle, if desired, with lemon curd-cream cheese spread.

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Nutrition

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Serving Size: 1 Dozen (912g)
Recipe Makes: 3 Dozen

Calories: 916
Calories from Fat: 560 (61%)

Amt Per Serving		% DV

	Total Fat 62.2g	83 %
	Saturated Fat 38.9g	195 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 2.5g
Cholesterol 242.7mg		75 %
Sodium 15099.3mg		521 %
Potassium 1425.9mg		38 %
Total Carbohydrate 67.6g		20 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 65.5g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 916

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