I’m a member of Tuesdays with Dorie because it encourages me to bake often and to keep trying new recipes. But I also like how it challenges me to be creative about presentation. When I’m writing a blog entry about the same recipe as hundreds of other people, I want to think of some sort of display that will look impressive or original. This is the real challenge for me.
Not that square cookies is the most unique presentation ever. I’d heard that the cookies hold their shape in the oven really well, so I thought this might be a good cookie to use a cookie stamp on. But I don’t have one. My almost-3-year-old nephew is just starting to learn shapes, so this idea came from him. For the circles, I used spoonfuls of dough like the recipe calls for, and for everything else, I rolled the dough into about a ½-inch thickness and then used a knife to cut the shapes.
The recipe was very easy. Just like a standard cookie recipe, the butter and sugar are creamed together, the egg and vanilla are added, and then jam is added before the pre-mixed dry ingredients are mixed in just until blended. The dough tasted pretty good, which is always a good sign.
The cookies were decent. As soon as I saw that the recipe only called for ¼ teaspoon of salt for 2 cups of flour, I was concerned. I’m finding that I like my baked foods on the salty side. I added more, about ⅛ teaspoon, but I still would have liked the cookies to be saltier. They seemed a little bland. It didn’t help that I couldn’t taste the ginger at all. My powdered ginger is very old, so I’m sure that’s why. I suppose I should break down and replace it with fresher stuff.
So they didn’t knock my socks off, but I’m glad I tried them. Dorie has a lot of fun ideas for cookies that I wouldn’t think of on my own. Heather has the recipe posted.
One year ago: Braised White Beans with Tomatoes, Zucchini and Garlic. This is still one of my favorite meals.