{"id":5070,"date":"2011-11-13T16:17:11","date_gmt":"2011-11-14T00:17:11","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=5070"},"modified":"2017-11-29T07:48:35","modified_gmt":"2017-11-29T15:48:35","slug":"just-ginger-cookies-not-gingerbread","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/just-ginger-cookies-not-gingerbread\/","title":{"rendered":"Just Ginger Cookies, Not Gingerbread"},"content":{"rendered":"

One of the best things I’ve ever eaten in an airport was a ginger slice<\/a> in Auckland, New Zealand. Think of a bar cookie with an almost shortbread-like crust, topped with a thick ginger icing. But this is icing with fire power — the ginger is no afterthought and doesn’t play second fiddle to molasses or cinnamon or allspice or anything else.<\/p>\n

Right about now everyone goes crazy for gingerbread with its earthy, spicy richness, chock full of molasses, nutmeg, allspice, and oh yeah, ginger. And I’m right there, too. I made a batch of molasses (really, gingerbread) cookies a couple of weekends ago from a Prudence Penny recipe from waaaaaay back. But they weren’t much to talk about (um, hard and stale at the same time on day 2?). So then yesterday while doing a little DailyCandy<\/a> catch up reading, I came across the Meatball Shop’s Ginger Cookies recipe<\/a> with a ginger lover’s triple-threat: fresh, ground and, yeah<\/em> crystallized. No molasses in sight! All I can say is, thank you Daniel Holzman and David Chernow.
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\nWith a stick and a half of butter, these bake up super flat and chewy — like flying saucers<\/a>, or maybe frisbees. I’ve made a few tweaks to the original recipe, including adding half whole wheat pastry flour — these don’t suffer from it one bit. (Hey, you’re getting a little bit of fiber while snarfing these cookies). They’re so buttery, I’m convinced the whole wheat gives them a little something extra to hold onto. I also upped the salt by a 1\/4 teaspoon. And finally, maybe it goes without saying, make sure your ground ginger is fresh, it’ll make a difference.<\/p>\n

So what’s the connection between meatballs and cookies? Well, you’ve got to have dessert after a few meatball sliders, don’t you? I haven’t been to the Meatball Shop<\/a> yet, but thanks to Sabzi and his Beatballs tracks<\/a> inspired by the Meatball Shop, it’s on my list for the next time I’m in New York (NYC friends, take note!) :)<\/p>\n

And last thing — if you’re really into ginger, you’ve got to track down Dundee’s Ginger Preserves<\/a>. You probably know Dundee for their Orange Marmalade, but this ginger jam is my new fave, along side fig, for cheese plates. Fantastic.<\/p>\n

P.S. The Cookie Monster becoming Veggie Monster rumor that snopes dubunked in 2007 is rearing its head again, I don’t know if it’s true this time, or just urban legend. Cookies are dead, long live cookies!<\/p>\n

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Ginger Cookies<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t