One of the things that I love about blogging is all the great friends that I've made. I'm especially glad that some of my bloggy friends convinced me to start using Twitter--it's so fun to bake along with each other. It's also so nice that there's usually someone around pretty much any time of the day (and well into the night) if I need someone to talk to. As wonderful as that is, though, sometimes it's nice to talk to someone in person. Which is why I was so happy to have lunch with my friend T when I was off from work last Friday. I have a new--male--manager, and she's currently working in an office full of guys. So we both really
wanted needed some girl time. =) Of course, I can't show up for a lunch date empty-handed, so I decided to bake some cookies.
Chocolate is good, but this time of year I'm more in the mood for spices. When you think fall, you probably think cinnamon first, but my favorites are actually nutmeg and ginger. I go with nutmeg more for cakes or muffins, but ginger is perfect for cookies. So I turned to one of my favorite ginger cookie recipes, Double Ginger Crackles from Fine Cooking. I first made these cookies shortly after they appeared in the magazine, around the holidays in 2005. I've made them many times in the past 6 years, yet somehow I've never included them here on my blog! Time to fix that.
You start by creaming butter and granulated sugar, then add molasses, an egg, and a bunch of diced crystallized ginger. I admit, I add about a quarter cup, rather than the 3 tablespoons that the recipe calls for. Then the dry ingredients--flour, baking soda, salt and a hefty dose of ground ginger--are stirred in. The dough is scooped out by the tablespoon (I use my #70 disher), and rolled into balls. The balls are coated in more granulated sugar, then baked on a sheet lined with parchment paper. The dough can be rather sticky right after mixing, so I often chill it first. The dough doesn't get rock hard like some, probably thanks to the molasses. The recipes says to bake at 350º for 12-14 minutes, but mine are usually done in about 11 minutes.
The verdict? We all love these cookies. I still can't believe that I haven't blogged about them before. They have a wonderful texture--slightly crisp around the edges, and chewy in the middle. One thing to watch out for--the dough itself is very tasty, so some of it may never make it to the baking sheet. The cookies are actually more flavorful cool than warm, so be patient and let them cool completely. If you manage to keep them around for a few days, the ginger flavor continues to intensify. I haven't tried it, but I bet these would be great for ice cream sandwiches.
If you'd like to try these for yourself, you can find the recipe here at Fine Cooking.