Ginger-Spice Sandwich Cookies. These are so outrageously amazing…the filling is flavored with lemon zest and juice!
Cookie recipe (I didn’t use the cayenne pepper)
Instead of the mascarpone filling, I used:
Lemon Filling
½ cup butter, softened
½ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Cream butter and powdered sugar. Add juice and zest, beat until smooth.
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#cookies #ginger #ginger cookies #lemon #food![The downside to my new photo-taking spot by the window is, on occasion, a cat will want to use said window. Oh, and the food is within reach of a certain dog’s mouth. But it’s great lighting!
(Cookie types / links under the cut)
[[MORE]]1. Peanut...](https://64.media.tumblr.com/00870a0945ce8d811c18c8ddc6bead1b/tumblr_o01v820g7X1qbe9szo1_1280.png)
The downside to my new photo-taking spot by the window is, on occasion, a cat will want to use said window. Oh, and the food is within reach of a certain dog’s mouth. But it’s great lighting!
(Cookie types / links under the cut)
Shall we call this one Christmas research? I have too many ginger cookie recipes! I was really only comparing three of the recipes, as two of them call for cocoa powder and are their own thing (but it was an excuse to try a super small batch of them).
Lazy picture of Christmas cookie #5: White Chocolate Dipped Cranberry Oatmeal Cookies
Except I drizzled, not dipped. I only made these and the ginger cookies (#6) that I made last year (recipe from Cook’s Illustrated) because one of my sisters commissioned me to!
I messed them up a bit by not noticing that they called for salted butter (that’s very rare, you always use unsalted butter in baking), so they were a bit lacking in taste.
Though, I was successful in an experiment: can you substitute some yogurt for butter? Yes! They sounded too buttery (2 sticks) so I tried out 3 tablespoons of plain greek yogurt for 3 tablespoons of the butter. They baked fine, tasted fine, and the yogurt kept them nice and soft! I also ground up the oats since I had old fashioned, not instant.
I decided to make some separate ginger cookies and snickerdoodles after making many of the combined gingerdoodles. Three different-looking cookies from one recipe!
Recipe from Bakergirl (again, I used butter instead of shortening.)
Cookies from the Chocolate-Covered Katie cookbook!
Every other peanut butter cookie I’ve had has been dry and crumbly, but not these. Plus, the only fat included is the peanut butter (no butter or oil!).
I’ve been wanting to make gingerbread cookies (on the right) so I could throw some of my crystallized ginger chunks in! The cookies needed the extra spice; I’ll add some more ground ginger next time. I tried to make ice cream sandwiches with a cinnamon ginger ice cream, but it all seeped out.
My sisters were over earlier in the month, and I ended up making a lot of food.
They wanted cookies: ginger & oatmeal raisin.
And I ended up making pita bread & oatmeal honey bread for my oldest sister.
Fresh ginger smells wonderful, like lemons, and it’s much stronger tasting than ground ginger. I’ve been adding ground ginger to my drinks (tea, milk) as a digestive aid.
The latte was delicious, though a little too sweet. I may have boiled my syrup down too much, which would be why.
I’ve since tried fresh ginger tea (it doesn’t even need the honey or lemon), which is a better way to consume ginger without all the sugar of the latte syrup.
Christmas cookie #2: Lebkuchen
Growing up, we had a huge metal tin of lebkuchen (German spice cookie) every Christmas. There were big chocolate covered stars, little jam filled cookies, pfeffernuesse… I’ve never attempted homemade lebkuchen before, as the dough is very hard to work with because of the honey. This bar cookie version made things much easier!
I used a lemon glaze but ended up scraping most of it off because it was way too strong.
So I made birthday cookies last night, a recipe I’ve been thinking about for a while-ish. While flipping through an issue of Everyday Food, I saw a recipe for Bourbon Cherry Brownies (ew, no bourbon, please) and my brain somehow mixed things up and remembered them as cookies while I was craving them. So I made chocolate cherry cookies (with white chocolate chips)!
Triple Chocolate Brownie Cookies (though, without the chocolate drizzle on top, mine are only double chocolate)
Huh, look at the difference between the current cookie picture and the linked one: blobs vs. flat cookies. The only difference is I sifted the flour & cocoa and warmed up the eggs before mixing them in.