Tuesday, August 3, 2010

TWD - Gingered Carrot Cookies


As Dorie promised, these cookies were more like a scone. I should have made them bigger and more scone-like. They were perfect when fresh, but the next day, they wilted. I used toasted hazelnuts and next time will add double the amount because they were a great flavour enhancer. Also, I used raisins and next time would go with dried cranberries to bring in more colour.

Flavourwise, these cookies are a hit! I freshly ground both the ginger and nutmeg. Fresh spices always reward the palate and these are two of the easiest to always have on hand. I keep a hunk of gingerroot frozen and grate as needed. (No need to peel.) Likewise, here, whole nutmegs are available at some bulk stores. A couple would last a long time if I didn't start grating it on everything.

I definitely plan to tackle this recipe again in the Fall. Thanks to Natalia of the blog Gatti Fili e Farina for choosing this cookie recipe!

By the way, the flower in the background of my photo is a mullein. A common wildflower to many areas, it's a stunning seven foot tall centrepiece in my garden.

28 comments:

  1. Good morning! Love your cookies. I think I should have made mine bigger too. Even though Dorie said they wouldn't spread much, I thought they might so I kept mine small. We loved these.

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  2. Thanks for the tip about the hunk of gingerroot and nutmeg. I love the idea. Anything to make life easier.

    Nice looking cookies, you have.

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  3. I was wondering how fresh ginger would play in these. Will remember that for next time because there WILL be a next time.

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  4. Your cookies (and the mullein) look great!
    If you want the recipe for Dorie's Chocolate Glazed Walnut Teacakes, it's here http://food.aarpmagazine.org/recipes/aarp/chocolate-glazed-teacakes. I always use mini-muffin pans which yield 4-5 dozen. I freeze them and then always have something elegant and wonderful on hand.

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  5. These cookies were at their best straight from the oven. Great idea to use hazelnuts!

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  6. hmm interesting that you say they wilted the next day...I would have loved to put fresh spices in mine. Maybe next time. :)

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  7. I agree with you, the flavor was a hit!

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  8. i made mine twice the size :)
    definitely a hit here too.

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  9. best out of the oven. Consume it when it's hot! that's my advice. hehe.

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  10. Good cookie, beautiful photo. I look forward to your photo each week.

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  11. Ciao Clivia !Thank you for joining me this week !I love your huge flower !! Happy you liked the cookies !!

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  12. They "wilted" because of the fresh ginger? I didn't know that could happen.
    Mine are great the next day (but I didn't have fresh ginger).
    Great photo, as always.

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  13. The flower reminds me of a small hollyhock before the flower opens. Lovely. cookies look good too.

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  14. Your cookies are beautiful and thanks for telling me what the flowers were, I was wondering...very nice background for these wonderful cookies.

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  15. I thought about fresh ginger too, but didn't have any on hand. Yours look great!

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  16. I dont think mine were scone like. Maybe I did something wrong? I thought these were just ok

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  17. Fresh ginger would taste really good in these cookies. Keeping it in the freezer is a great idea. I think increasing the spices in these cookies would make them even better.

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  18. Freshly grated nutmeg is the only way to go! Next time I think I will try the fresh ginger too.

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  19. I thought these were more like scones than cookies. Mine stayed fairly fresh. I liked the ginger flavor in these and I think using fresh ginger would be good.

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  20. It's funny, mine are on day three and still seem fine! Thanks for the tip on freezing ginger root; I love ginger, so it would be a great thing to have on hand.

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  21. yes, definitley worth revisiting these in the fall (and maybe turning them into big scones)!

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  22. These look great. I think the spices will be great in the fall!

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  23. yeah, next time i make these i will make them much bigger. still loved them, but want to experiment. :)

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  24. The cookies must be very yummy with freshly grated ginger and nutmeg!

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  25. Glad you liked these cookies. I want to live in your garden right now - it is beautiful!

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  26. Fall.... what a great idea - perfect! These look great outdoors, you've really captured the essence of them. And that mullein - wonderful! I agree - I used grated ginger (I'm a ginger freak) - and loved the added "kick"! Nicely done!

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  27. Another way to keep ginger around (and avoid freezer burn) is to peel and slice it into a jar of white wine in the fridge. It keeps forever, and when you finish it the wine can be used in whatever strikes your fancy. I just like to sip it.

    Mullein is a powerful decongestant if steeped as a tea. We have such a bad cough going around here that it is in short supply at the health food stores.

    That's why that guy wanted to chop one of them down. At least he asked.

    The flowers make your photos so elegant.

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Thank you to everyone who leaves a comment! I love reading them all.