let it snow, let it snow — ginger snowdrops

by hungryrabbit on December 2, 2011

Ginger Snowdrops

Are we all satiated from Thanksgiving? Have we recovered from the tryptophan overdose? Now that it’s December, we have lots of preparation to do, whether it’s getting ready for Christmas, Hanukkah, Kwanzaa, New Years, or some food blogger festival. December is all about celebrating.

It’s no time for the weary. It’s only time to push ahead with getting into the holiday spirit, non-stop baking, gathering with friends to toast to another year of good food and health, and prepping for a family visit.

The race starts in two days. New York City region bloggers, bakers and food lovers alike will come together at Hill Country for our 2nd Annual NYC Holiday Cookie Swap. The event was an enormous success last year and I look forward to see old friends and meeting new ones. With the attendee list now up to over 70, there will be a vista of cookies at Hill Country. (The consumption of buttah will be epic.)

As Gail, @THEToughCookie said a few weeks ago, “… Cookie Swap is the Olympics of cookies”. After imagining dozens of recipes for days, I narrowed the list down to five cookies and will eventually bring just two to the Cooke Swap. Besides making cookies for the Swap, December is also #cookielove month. Head over to my friend Lora’s blog, Cake Duchess, for the full list of cookies.

Here’s one of the five cookies, Ginger Snowdrops were inspired by two opposing scenarios—my love for winter tranquility in the country versus the warmth and vibrancy of Asia. This cookie embraced the comfort of my home in America and the joy of visiting my family during the holiday season.

No matter if I decide to bring this cookie on Sunday, I’m offering them to you as an early holiday greeting. Enjoy this holiday season with joy and much good eats.

Ginger Snowdrops

adapted from Martha Stewart
yield: 96 mini snowdrops


1/3 cup  (2 ounces) dried pineapples
1/4 cup (2 ounces) crystalized ginger
1/4 cup Canton (ginger liquor) or dark rum
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon ginger, freshly grated
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoons fine sea salt
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 cup salted, roasted macadamia nuts, finely chopped
1/4 cup confectioners’ sugar, for dusting


1. Place pineapple, ginger and ginger liquor in a microwave-safe bowl and cover tightly with plastic wrap. Heat mixture on high in the microwave for 1 minute. Cool without removing plastic wrap, about 20 minutes. Drain content and finely chopped, set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add grated fresh ginger, egg, vanilla, and salt; mix until combined.

3. Mix flour and ground ginger, with mixer on low speed, add flour mixture in 2 batches, mix until just combine. Fold in chopped nuts, pineapple and crystalized ginger unit levelly distributed. Form dough into 2 disks and wrap in plastic. Transfer dough to refrigerator and chill until firm, about 30 minutes.

4. Preheat oven to 350 degrees, with racks on upper and lower third position. and prepare 2 parchment-lined baking sheet. Remove 1 disc from refrigerator and  form into 3/4-inch balls; place 24 on each baking sheets.

5. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15-18 minutes. Transfer to wire racks to cool completely.

6. Repeat with second disc of dough. Dust baked snowballs with confectioners’ sugar. Store in airtight containers at room temperature, up to 5 days.

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{ 20 comments… read them below or add one }

Georgie December 2, 2011 at 7:51 am

Please bring these!

Jessica / Green Skies and sugar Trips December 2, 2011 at 7:55 am

These sound delicious Ken, and the photos are beautiful. I love upstate in the winter, when there’s just enough snow to cover, but not completely so that you still get some of nature peaking through it.

It’s a beautiful thing!

And these cookies really sound divine. Pineapple, ginger and rum are possibly the best example of successful polyamory since gin, bitters and tonic.


Brian @ A Thought For Food December 2, 2011 at 8:45 am

These look rockin’, Ken! So sad I won’t be there to try them!

Rosie @ Sweetapolita December 2, 2011 at 9:39 am

These looks fabulous, Ken! I can only imagine how insanely packed with flavour they are, with that triple hit of ginger and all of that other yumminess in one small package. How I wish I could attend the cookie swap! xo

Living The Sweet Life December 2, 2011 at 11:35 am

How delicious – – there something about the zing of ginger that just belongs with this season.
I love your presentation how you presented your cookies in dumpling spoons ~ very nice :)

MyFudo December 3, 2011 at 1:40 am

Looks so flavorful! Will try these treats before the season ends…Your pictures are so lovely! The snowcapped-inspired picture looks like a cross stitch pattern that I want to get my hands on. Great post!

Sally December 3, 2011 at 7:19 am

We have a family recipe that is quite traditional (with almonds), but I like the zing in this recipe. I am such a procrastinator, too late to opt in to the cookie swap :(, and to think I made some killer cookies yesterday, too. Have fun!

Elizabeth @Mango_Queen December 4, 2011 at 12:28 am

These are terrific! Love the blend of flavors. Hope you’re bringing these! If so,can I have the one on top, pls.?

Donalyn December 4, 2011 at 11:22 am

Holy moly! These look beyond wonderful – can’t wait to try them!

Jay @ LocalFood.me December 4, 2011 at 10:32 pm

Gorgeous and looks delicious. I love how a scene from the outside world can inspire the textures, flavors, and feelings of a dish.

Mumball December 6, 2011 at 5:35 am

Found Hiram Walker’s Ginger Flavored Brandy! Will let you know how that goes. How about freezing this dough? Thoughts? Again thank you for sharing your stunning work.

hungryrabbit December 6, 2011 at 6:41 am

This dough freezes well, probably up to a month.

Kirsty @GoodTasteGuide December 7, 2011 at 3:48 pm

Ken, these cookies are beyond amazing. Such complex flavors, like taking a bite of…ginger snow

Michelle Jaffee December 7, 2011 at 4:05 pm

Beautiful cookies!

Jen @ My Kitchen Addiction December 7, 2011 at 4:14 pm

These cookies are the perfect selection for a cookie swap. And, I love all things ginger. Can’t wait to give them a try!

Margaret December 7, 2011 at 5:52 pm

These were so delicious, glad you gave me some to try. I also love the other cookies you brought to the swap, can’t wait to see the recipes for those.

Lora @cakeduchess December 7, 2011 at 6:52 pm

I’m so happy you linked to #cookielove ! These cookies are fantastic. I love the combination of ginger and rum. Wow! I thought I had all my holiday cookies lined up…this is now top of the list. I am dreaming of a white Christmas looking at that gorgeous photo. xx

Russell van Kraayenburg December 8, 2011 at 5:39 pm

Mmm. I’ve been wanting to make something like for a while now. Yum, yum, yum!

Jamie December 12, 2011 at 3:38 pm

Ken, you are such a romantic…

Jeri February 11, 2012 at 8:16 pm

The rum along with the ginger is really great! I made these for Christmas and they were a huge hit!! I always make snowballs so these were a nice addition to them and not difficult to make! Great stuff! Thanks for sharing!!

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