O Holy Crap did these turn out well when I made them last year. I nearly cried with joy when I saw I still had some in the freezer a few months after Christmas. They were still awesome. They came from a Woman's Day Holiday Baking magazine from a few years back.
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tbsp ground ginger
- 2 tsp baking powder
- 2 sticks (1 cup) unsalted butter
- 1 large egg
- 1/4 cup finely chopped candied cherries
- 2 tbsp reserved ginger syrup (I take this to mean the syrup from a jar of ginger, but I just used some of this ginger spread, which I found at my health food store: http://www.gingerpeople.com/order_spread.html)
- 2 cups confectioners' sugar
- 3 tbsp lemon juice
1. Prepare a 10x15x1 inch pan. Preheat oven to 375F.
2. Combine flour, sugar, ground ginger and baking powder in a bowl and stir well.
3. Melt butter in a 2-qt saucepan over low to medium heat. Remove the saucepan from heat and stir in the flour mixture to form a dough.
4. Beat the egg, ginger syrup, cherries into the dough, beating with a wooden spoon.
5. Scrape the dough onto the prepared pan and use the floured palm of your hand to press it evenly into all corners. Smooth it with the back of a spoon if necessary.
6. Bake about 20 to 30 minutes, or until it is lightly tinged with brown and feels firm to the touch.
7. Remove from heat and immediately mix the glaze ingredients. Add water, 1 tsp at a time, if icing is to thick to spread. Brush glaze over the hot cake. Allow to cool completely.
8. Cut into squares or bars.