Saturday morning I was feeling better so I baked some cookies....
Ultimate Ginger Cookie. It's one of Ina Garten's (The Barefoot Contessa) recipes. You can find it on the Food Network website and a lot of other places because it's a very popular cookie.
I watched Ina make these on her cooking show a few weeks back and decided to try them. I bought the crystallized ginger and then got sick. Saturday was the first day I felt like baking again so this is what I decided to create.
The only changes I made to the recipe were to reduce the amount of ground cloves from 11/2 teaspoons to 1/2 teaspoon, (I wanted GINGER cookies not CLOVE cookies.) I increased the ground ginger to 1 tsp. from 1/2 tsp. and when I chopped the crystallized ginger (very finely) I only had 1 cup instead of 11/4 cups that it called for.That was plenty. Almost too much. I think a half to three quarters cup would be fine.
You don't need "kosher" salt. I don't even know what that is. I thought salt was salt. Although, it may have to do with plain or iodized. I don't know. Just use what you have in the cupboard.
Follow the mixing directions to the letter. Don't use butter instead of oil and cook them for the full 13 minutes.
Now... enjoy them. They are even better the next day. We had one for BREAKFAST yesterday. All those spices kind of shake hands and start dancing together overnight. The flavor blends and "marries". ( This is a relationship that deserves a poem, Chef E.)
I took a nap after the cookies were done. Still not back to normal but, oh, I feel so much better. Maybe it's the GINGER.
Have a good week before Christmas and Bon Appetit!!