Thursday, November 26, 2009

Intense Ginger Cookies


These triple ginger cookies accompanied me to a friend's house for Thanksgiving today. I've made them quite a few times over the past year and so much recently that, to be honest, I'm actually kinda sick of them. Not the best endorsement, huh? But, no, they are really very good, especially if you like a real ginger punch. And I love the texture--soft and chewy. I've decided I prefer them without the star anise and this time around I added ground clove (1 tsp.) and cinnamon (2 tsp.) with good results. I've found two tricks that help with mincing the crystallized ginger (which can be very difficult to work with): Freeze the ginger and the knife you'll be using beforehand. This helps prevent a sticky mass of ginger goo. But I was just re-reading the recipe, and I don't think I'd read before the author's advice on turning the crystallized ginger basically into a paste, so maybe I haven't been going about this exactly right. Oh well, the result has been good regardless.

1 comment:

  1. I am in love with these! I nibble and nibble hoping the more I just nibble the longer they'll stay. Thanks!

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