Monday, October 16, 2006
Mondays with Maida - Swedish Ginger Cookies
Page 166 in the old book / page 202 in the new book
The dough for these cookies handles like a dream. It is rolled at room temperature and is not at all sticky. It is a beautiful ebony color and smooth as silk when rolled. Rolling these cookies was almost like play. If only all rolled doughs were like this!
This recipe would be perfect to use with kids. It is what I would call "gingerbread", so it is perfect for decorating with raisins and candies, or with icing (Maida provides a royal icing recipe). And not only is the dough easy to roll, mixing it provides an entertaining chemistry lesson. Baking soda is added to a heated mixture of molasses and sugar. The alkaline baking soda reacts dramatically with the acidic mixture resulting in a thick caramel-colored foam that rises to the top of the pan.
I rolled the cookies a little under a quarter of an inch thick and got about 70 cookies (I think they were about 2 1/2 inches across). These can be rolled just about any thickness you'd like. They have equal amounts cinnamon and ginger and have a warm, spicy flavor. I liked them very much - though I'm certain I was biased by the fun I had making them!
Here's the panel...
Suzanne: "If you are a fan of gingerbread cookies, then you will like this cookie. The heart shape was adorable, but very plain looking. I thought the cookie could use a powdered sugar glaze icing not only for taste, but to dress it up. Rating - 3.0"
Denny: "OK - don't like ginger too much. Minus 1 for no chocolate. Rating - 2.0"
Laura: "In a word: delicious! Lovely golden spice color. Light, crunchy texture. Fabulous "Ginger Cookie" flavor. Rating - 5.0"
Terri: "These ginger cookies taste as good as they look. The heart shape is very festive and the taste resembles a delicious ginger snap. I think these would be good alongside of a lemon bar. Very tasty. Rating - 3.5"
Overall rating by the panel - 3.4
Next Week - Viennese Almond Wafers