Just to let you know that I am not suffering too much in my Days of Computer Dismay, let me show you what the real kitchen master produced yesterday.
Those are a batch of her very special Bacon Fat Gingersnaps.
The recipe (click here) came from Julia Moskin at the New York Times who wrote that she got it from a fashion critic at the newspaper, Cathy Horyn.
And Ms. Horyn based it on Swedish ginger cookies from her hometown of Coshocton, Ohio.
And in true Master Chef tradition, my partner amended the recipe to toss in sliced candied ginger and to roll the cookie balls in "Sugar in the Raw" (Turbinado cane sugar).
The finished product is, I can say with absolute honesty, addictive.
Yummy! tc Cambria
ReplyDeleteYou two bake the most delicious and yummy looking sweets. Yum!
ReplyDeleteGoodness, those look incredible and I'm not even a fan of ginger cookies!
ReplyDeleteBacon fat? I was astonished for a moment but just now realised that is lard and I remember using it up on the sheep station to make the morning smoko "rock" cakes for the men. The ginger cookies look delicious.
ReplyDeleteYum!
ReplyDeleteBravo for improving on the recipe! I always respect cooks who can do that.
ReplyDeleteYou are spoiled. I love ginger cookies.
ReplyDeleteYummy!
ReplyDelete