Thursday, December 11, 2008


Allison invited her friend Spencer over for cookie decorating today. They had a super time, but between you and me, I think I liked it best.

Notice Spencer showing the back side of his cookie.

I call this the drizzle method.

Red angel of death?

Spencer was rather liberal with his icing.

They taste the same no matter how you decorate them.

I had promised the recipe for Ultimate Ginger Cookies, so here it is. We ate them with Ginger Ice Cream, Caramel Sauce and sliced Bosc pear, but they are delicious on their own, or with tea.

Ultimate Ginger Cookie
by Ina Garten

2 1/4 c flour
1 t baking soda
2 t cinnamon
1 1/2 t ground clove
1/2 t ground nutmeg
1/2 t ground ginger
1/4 t salt
1 c dark brown sugar
1/4 c vegetable oil
1/3 c unsulfured molasses
1 extra large egg, room temperature
1 1/4 c chopped crystallized ginger (6 oz)
granulated sugar for rolling

Preheat oven at 350, line 2 baking sheets with parchment paper

Sift together flour, baking soda, salt and dry spices. In the bowl of your mixer, beat the brown sugar, oil and molasses on medium for 5 min. Turn mixer to low, add egg, and beat for 1 min. Scrape the bowl and mix for 1 more min. On low, slowly add the dry ingredients. Turn to medium and mix for 2 minutes. Add the ginger and mix until combined. Roll dough into 1 3/4" balls, then flatten them lightly with your fingers. Press both sides into sugar and place on sheet pan. Bake for exactly 13 minutes! Allow to cool on the pan for a minute, then transfer to racks.

No comments: