Monday, February 21, 2005
Mondays with Maida - Sour-Cream Ginger Cookies
Page 39 in the old book / page 74 in the new book
OK, first off I have to say – these were really good cookies. They smelled really wonderful while they were baking, they had great flavor and perfect texture, and they even had ICING! But...they did cause me a little anxiety. I had the last batch in the oven and was mixing up the icing when it suddenly dawned on me…the egg white in this icing isn’t going to be cooked. It was quite late and running to the grocery store for pasteurized egg whites wasn’t an option. I was willing to eat the cookies, but I wasn’t sure if I should bring them to work. I had visions of making the evening news…”...health officials announced earlier today that the salmonella outbreak that affected 26 in suburban Maryland was traced back to a single uncooked egg white…”
After agonizing over it for a little while, I finally decided to bring the cookies in to work but to assuage my guilt I would fully disclose the potential risk associated with eating them. I sent the following email:
Sent: Tue 2/15/2005 10:53 AM
Subject: cookies up front - please read below...
These have uncooked egg whites in the icing – it shouldn’t be a problem for most people but there is a small risk of salmonella. Anyone who is immunocompromised (big word from Phil) shouldn’t eat these – this includes people with certain medical conditions, the elderly and anyone who’s pregnant.
Anyway… they are sour cream ginger cookies
(My friend Phil put it much more succinctly…anyone who qualified for the flu shot should not eat these cookies.)
Happily no one got sick and all the cookies were eaten. These really were very tasty cookies - they have brown sugar and molasses and are spiced with ginger and cinnamon. The icing has vanilla and a touch of butter in it and was quite good. The recipe was recently reprinted in the Seattle Times (which oddly enough, didn't mention the egg white concern), so you can try them too!
Next week – Giant Ginger Cookies