Today's post is brought to you in part by the wonder bloggers/organizer extraordinaires Lindsay of Love and Olive Oil and Julie of the little kitchen. These two came up with a genius idea: The Great Food Blogger Cookie Swap! What this means is that in the past week or so over 600 bloggers were elbow-deep in flour making cookies for fellow bloggers. In total, over 22,000 were to be delivered. For me, it was a total success: I sent out a dozen of these here ginger cookies to three other bloggers I don't even know, and in return I got a dozen cookies each from three different bloggers. It was an exciting week to get home from work and check the mail. :) I mean, do you know how much I like cookies? I didn't realize what a cookie monster I was until I made the tag cloud for my blog (check out the right sidebar! --->) and realized the two biggest entries by far were soup (duh!) and cookies! More about this brilliant swap later in the post...
Now for the super bizarro story of how I got these cookies made on time. I dropped my husband off at the airport as he headed off to a conference (*cough cough* *nerd summit*), then picked up a few things at the store on the way home. I settled in to get the cookies made. Christmas lights were on, festive music in the air, fuzzy slippers on, oven preheating... I totally had my evening on schedule. I started throwing the dry ingredients together, and then I hit a serious road block: I needed ginger. Not just fresh ginger, but also dried ginger. Craaaaaaap.
So here's the thing: it had snowed recently. I hate driving in the snow. I didn't want to go back to the store -- I needed to get a run in before dark, and I sure didn't want to be late for my first appearance at an event with the Minnesota Food Bloggers -- the very first Big Veggie Night! Conveniently, the two closest grocery stores to me are two lovely coops that sell bulk spices. I turned off the oven, tossed on some running clothes, grabbed some laundry quarters, and was out the door before my dog even realized what was happening.
|Just add flour, sugar, ginger, more ginger, butter, love, and SWEAT.|
Cashier: "What do we have here?" (shakes the bag like a dirty tissue)
Me: "Ginger." (with rosy cheeks, in black spandex running ninja gear, slush melting off of running shoes)
Cashier: "And what are you going to make with your ginger?" (big smile)
Me: "Cookies." (places handful of quarters on the counter)
There were some dimes and pennies left behind in this transaction, but hey, I got the cookies in the mail the next morning, I got to go for a run (with extra purpose!), and I made it to dinner on time.
Every so slightly tweaked from Heidi Swanson's cookbook (obviously!), Super Natural Every Day
for one batch/48 small cookies
1/2 c. turbinado sugar
6 oz. bittersweet chocolate
1 c. spelt flour
1 c. whole wheat flour
1 t. baking soda
1 1/2 T. ground ginger
1/2 t. kosher salt
1/2 c. butter, cut into 1 T. pats
1/4 c. blackstrap molasses
2/3 c. granulated sugar
2 T. grated fresh ginger
1 large egg, well beaten
1 c. dried apricots, cut into bitty cubes (pea sized?)
Put the turbinado sugar in a small bowl. Chop the chocolate into 1/8 inch pieces. Don't worry if they aren't uniform; it's exciting when you find a big chunk in a cookie! In a large bowl, whisk together the flour, baking soda, ground ginger, and salt.
Heat the butter in a saucepan until it is just barely melted. Stir in the molasses, fine-grain sugar, and fresh ginger. The mixture should be warm, but not hot. Whisk in the egg. Pour this mixture over the flour and add the apricots. Stir until barely combined. Stir in the chocolate. Chill for at least 30 minutes (over dinner, perhaps?)
Preheat the oven to 350 F with racks in the top an bottom third of the oven. Line two making sheets with parchment paper.
Scoop out the dough in tablespoons. Tear that ball in half and roll each piece into a ball. Roll each ball in the dish with the turbinado sugar and place on the cookie sheet. Bake the cookies, two sheets at a time, for 7 to 10 minutes. They'll smell done, but also be puffy and the bottoms will be darkened. Don't worry that the cookies are still a bit mushy, they'll set as they cool. Let them cool a bit on the pan to firm up, then transfer to a wire rack to cool completely.
Top: Chocolate Cherry Nuggets from Backstage Balance
Bottom Left: Puerto Rican Shortbread Cookies from La Casa De Sweets
Bottom Right: Buckeye Cookies from Lace, Etc.