The Great Cookie Experiment- Ginger Nut Crisps
I have mixed feelings about this cookie. I loved the taste of these cookies. They were spicy and rich and made me think about the holidays. They also had a texture issue. When I made the dough it was dry and sandy. These cookies were designed to roll into logs and chill, then slice and bake. You HAD TO DO THIS, or the cookies would never stay together to become a cookie in the first place. When I took the dough out of the refrigerator to slice it, it gradually reverted to it’s dry sandy state as I worked with it. I think they meant to do this to make the cookie crisp, but it really just succeeded in making it dry and crumbly. But it still tasted great. You can see why I’m torn about this.
My friend Bryan had the perfect suggestion for this cookie. He said that he loved the taste, but hated the texture just like I did. THEN he said that he wanted to make the cookie into a pie crust. !!! I think he’s onto something here. Can you imagine a pumpkin or apple pie with a spicy ginger crust? Pumpkin cheesecake? Mmmmm….that could definitely be good.
Don’t give up on this cookie. Play around with it. Give it some more butter, perhaps. See what you think, and if you find a way to make it perfect, let me know. If you make it as a pie crust, let me know. Let Bryan know too. He’d love to know if he was right.
Ginger Nut Crisps
1 cup butter, softened
1 cup sugar
¾ cup honey
4 cups flour (the original recipe called for a mixture of all-purpose and whole wheat flour which I already mix together in my flour bin as a standard procedure. I don’t know if this was the reason for the texture issue)
1 Tbl cinnamon
1 Tbl ground cloves
2-3 tsp ground ginger
1 ½ tsp baking soda
1 tsp salt
1 ½ cups finely chopped almonds
Cream butter and sugar. Beat in honey. Combine dry ingredients, and gradually add to the creamed mixture. Stir in nuts. Shape into two logs, and wrap each in plastic wrap. Refrigerate for 3 hours or until firm. Slice into ¼ inch slices, and place on ungreased baking sheets. Bake at 375 for 8-11 minutes. Makes about 6 dozen.