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.