C is for Cookie
I make a concerted effort to kvetch about how much I hate to bake. I whine about the perils of working with dough. And how the thought of piping icing through a pastry bag gives me hives. Yet, here I am once again introducing you to a cookie recipe. A really good cookie recipe. This is the second week in a row in which I present you with yet. Another. Cookie. Recipe. So why am I doing all this baking if I claim to detest it so much, you ask? I don’t know. Maybe I’m a glutton for punishment. Maybe I needed a break between my 98th and 99th batch of peppermint bark. Maybe I’m fortunate enough to have precious little else to complain about. Or maybe I’m turning into my mother.
In this instance, I baked a batch of Ginger Spiced Molasses Sugar Cookies from my lovely friend Lynda at TasteFood as the subject of my Whole Foods Market Cooking column. Part of the joy of cooking for and writing this column is how it causes me to get out of my comfort zone (real or perceived) and try new things. I’ve learned that lemon zest makes just about everything better. And that simply prepared chicken need not be boring. I also found it’s possible to completely remove sugar from a dish with the help of fresh and dried fruit – a good trick this time of year when every little teaspoon counts. I’d rather have it in a cookie than in my breakfast.
Back to these perfectly spiced, crispy-on-the-outside and tender-on-the-inside cookies for just a minute. I knew they’d be lovely from the moment I first spotted them at Food52. Though I referred to her above as a friend, I’ve never actually met Lynda. But she feels like a friend. One whose original recipes regularly cause me to swoon. We have developed a nice rapport through our love of good food, comment boxes and the occasional tweet. I love how food brings people together – even those who live on separate coasts and have never met.
Ginger cookies seem to be in the air. Yet, unlike that other thing in the air (I do hope that nasty cold hasn’t made its way to you or yours), these cookies are all pleasure, happiness and joy. Yes, even with the working of dough and use of the cooling racks. This very cookie recipe was chosen last week by Food52 for its contribution to a virtual cookie swap. Lynda also posted it to her own blog yesterday (look at her beautiful photos!). And then my column. And now here. If there were ever a time to try them out, I’d say it’s now. Go!