Monday, January 08, 2007
Mondays with Maida - Ginger Shortbread Cookies
Page 188 in the old book / page 217 in the new book
These cookies are mildly spiced and very crunchy. The texture was verging on a candy-like crunch and wasn't at all what I expected for a cookie labelled as shortbread. When I first read the recipe and saw it called for dark brown sugar and it was called shortbread, I thought it too good to be true. I guess it was!
They couldn't be easier to make. The dough comes together quickly and then is rolled between sheets of wax paper before chilling for just a few minutes. Cutting the cookies out is equally easy, as the dough handles well. I didn't have a smooth circle cookie cutter of the proper size (1-3/4 inch), so I made some with a slightly smaller (1-1/2 inch) cutter and some with a slightly larger (2 inch) one. Both sizes worked well. These cookies spread a little and left some melted butter on the cookie sheet.
Here's the panel...
Suzanne: "This was a good cookie, not great, just good. The spices reminded me of spices in a pumpkin pie and therefore would be good to serve in the winter months. Rating - 3.0"
Denny: "Excellent. I'm not that big on ginger, but these are great. I don't even eat gingerbread because of the ginger taste. The glaze seemed to make them a little crunchier. I'd give them a 4, deducting 1 for no chocolate. Rating - 4.0"
Laura: "Yummy crunchy cookies - just the right mix of spices! These are very tasty cookies. Rating - 4.0"
Terri: "These cookies are delicious. Just the right amount of ginger makes them mild, but spicy. The almond in the middle is not only decorative, but very tasty. I liked the crunchiness of this cookie too. Rating - 4.5"
Overall rating by the panel - 3.6
Next Week - Dione Lucas' Sablés