Even I — someone who does not celebrate Christmas or attend many (any?) holiday parties — got swept up in the annual cookie-baking frenzy this year. I made Hanukkah half-moons (a variation on absurdly rich snowball cookies), refrigerator cookies with hazelnuts and, pictured above, triple ginger cookies.
Those ginger cookies captured most of my attention.
Years ago, I looked forward to receiving a box of fabulous triple ginger cookies from my sister’s boyfriend every December. They were spicy and chewy, with bits of candied ginger adding extra texture and heat. My daughter and I loved them. We asked for the recipe, but were told that it was a secret.
I’m still miffed that when my sister broke up with Matthew (“Mateo,” she called him), she let him get away with the secret recipe.
But this year, I thought: Things are different these days — there’s the Internet.
Epicurious.com offered this highly rated recipe and I gave it a try, doubling the amount of grated and powdered ginger but otherwise following it closely.
The first batch I baked had a good flavor but came out way too hard, so I reduced baking time to 11 minutes. Much better, but they still weren’t chewy enough, the candied ginger wasn’t as distinct, and the cookies seemed a little too puffy. Too much baking soda? Different candied ginger? More butter?
I don’t know, but they just weren’t quite as wonderful. Let me know if you have any suggestions (and Mateo, if you’re out there — it’s time to share the secret!)
Maybe I’ll try again — next year.
For now, I am so burned out on cookie making, with all that butter and sugar. Basta! with the cookie baking!
It’s edging toward that time of year when I resolve to eat healthier snacks. Nice juicy, sprightly mandarins are my current choice (though I must say they do go well with the ginger cookies, and even the hard over-baked ones can be dipped in coffee or tea).