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'cause it's easier being a green sinner than a green saint . . .

Momma Rose's Mango Ginger Cookies

The Lawrenceville Joy of Cookies came around again this year at the beginning of December. The weather wasn't as cooperative as last year, though we still went through a number of cookies, including some of last year's Kicker Doodles, peanut butter–chocolate chip (sorry, that recipe's a secret of our pastry-chef friend), and these amazing little shortbread numbers with mango, ginger, and coconut. I bet you can't eat just one.

Momma Rose's Mango Ginger Cookies

Momma Rose's Mango Ginger Cookies


  • 1 c. butter
  • 3/4 c. sugar
  • 1 egg yolk
  • 2 oz. preserved ginger, chopped, plus 2t juice from ginger
  • 2 c. all purpose flour
  • pinch of salt
  • 2 oz. dried mango, chopped
  • 1-2 c. coconut flakes (optional)


Beat together butter and sugar until fluffy, then add egg yolk and ginger syrup. Sift together flour and salt and add to butter-sugar mixture. Add preserved ginger and chopped mango and stir till combined.

Optionally, spread coconut in a shallow pan.

Shape dough into a log about 1–1 1/2 inches in diameter. Roll log in coconut flakes. Wrap in plastic wrap and place in fridge to chill for 30 min to 24 hours.

Pre heat oven to 375°F.

Unwrap logs and slice into 1/4 inch disks. Place disks on cookie sheet spaced about an inch apart.

Bake in oven for 12-15 minutes, rotating your pans half way through.

For a variation replace mangos with dried pineapple.