One of the best things I've ever eaten in an airport was a ginger slice 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.
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 catch up reading, I came across the Meatball Shop's Ginger Cookies recipe with a ginger lover's triple-threat: fresh, ground and, yeah crystallized. No molasses in sight! All I can say is, thank you Daniel Holzman and David Chernow.
