TWO GREAT COOKIE RECIPES FROM BON APPETIT!
If you love ginger, then I guarantee, you’ll love these cookies. They are made with three kinds of ginger: fresh grated, dry powdered and candied ginger. This cookie packs a punch and you can have it thin and crispy or thick and a little more cakey. It depends on whether you use the batter right away when it’s really soft or chill it for a while so that it’s much easier to handle. Chilling it results in a puffier cookie that holds its shape better.
I didn’t have the robust blackstrap molasses and used the regular, less strong original molasses with fine results. For the recipe, just click on the CHEWY GINGER COOKIES TITLE.
THE NOVEMBER ISSUE OF BON APPETIT ALSO HAD A GREAT COOKIE RECIPE:
I followed this recipe exactly except for a change that simplified the preparation. The first step instructs one to puree the peanut butter and pecans in a blender and then add to the rest of the ingredients. I just added the peanut butter straight to the mixer and saved the clean up of the food processor. I chopped the pecans ahead of time in a "chop-chop" which works great for this. It's one of these gadgets where you pull a string that rotates a blade in a small container. It works well for small quantities of onion, or fresh herbs or nuts. I also used it to chop the crystalized ginger in the previous recipe.
FOR THE RECIPE, JUST CLICK ON THE RECIPE TITLE