After work this past Friday, Dave, Melissa and I met at KP’s to pile into her car and make the roadtrip back to Kingston, where we’d met and lived for various parts of 2004-2011. The weekend was a throwback to the days when living four blocks apart was agonizingly far, and walking could take you everywhere you needed to go. These days, we’re spread out. It takes subways, streetcars and Greyhounds to get to those of us left in Ontario, and roommates that used to be down the hall have become farflung – British Columbia, Alberta, Alaska, England. Four blocks was pretty lucky. But we see each other when we can, and we’re eating better in our old age. Roadtrips are no exception.
Here’s a roadtrip rule that everyone knows: snacks are not elective. For this homecoming drive, we had cookies – big oatmeal cookies with raisins and chunks of dark chocolate. They were just fine, but they weren’t ideal roadtrip cookies. A better call would have been these ginger guys. Chewy and self-contained, they aren’t prone to crumbs and there’s no potential of rogue chocolate chips. Also, they smell like autumn. I’ll try to remember this for our next Kingston roadtrip, scheduled for October 2018. When you live far apart, you have to plan ahead.
Notes: These cookies pack a punch! Thanks, chunks of candied ginger. They’re also the prettiest things I’ve made in ages: each cookie bakes into a perfect crinkled circle. Want to impress your family and friends at Thanksgiving? Break out these little guys. They’re bakery-pretty and Grandma’s-kitchen delish. While I haven’t tried them this way, the cookbook says they’re awesome as sandwich cookies should you feel like eating them with ice cream or icing. Report back.
from One Sweet Cookie
2 cups flour
2 tsp baking powder
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp cardamom
5 tbsp + 2 tsp butter, softened
1 cup + 2 tbsp sugar
2 tsp white vinegar
1/2 cup molasses
2 tbsp finely chopped crystallized ginger
1. In a medium bowl, stir together flour, baking powder, and spices. Set aside.
2. In a large bowl, cream butter and sugar until fluffed. After each of the following additions, beat until just combined: egg, vinegar, and molasses; chopped crystallized ginger; flour mixture. Seal the bowl with plastic wrap and place it in the freezer or fridge to chill for at least 20 minutes.
3. When you’re ready to bake, roll a tablespoon of batter into a sphere between your palms, and place it on a baking sheet lined with parchment paper. Repeat until you have a dozen cookies on the baking sheet. Press gently into each cookie, flattening them slightly. Bake at 325 degrees for 14 minutes, or until browned at the edges.