Saturday, December 3, 2011

Perfect for dipping

Im surprised to this day that Bonnie (the owner of the Round Street Cafe in Lethbridge and home of the best ginger molasses cookies both i and my ma have had before) gave me the recipe for said cookies. Just like that. No questions, just a list of ingredients. She must have known they would never be the same as those had in her heritage building coffee shop no matter how many times i baked them (which is only three--every Christmas since recieving the recipe). That they would never be as chewy and sweetly gingery as the winter my ma and i shared one (Bonnie makes them a size worthy of $1.25) on a break from Christmas shopping, ordering mugs of mint tea to dip . That tradition was started there too, and i dont think i could enjoy a gingersnap without wishing for a cuppa mint (i would still enjoy the cookie, i love cookies. but i d be wishing for the tea...). The ones i made tonight sure needed it.

The dough seemed very soft, so i baked some testers to see if i should chance adding a bit more flour. When they had completely cooled on the rack (id made and ate dinner, and wasted some time on the internet in the meantime) i decided i wanted them warm, and besides, they seemed a tad underbaked; so back on the tray and back into the oven they went. When i pulled them out for the second time, they were more than a tad over-baked--not yet burnt, but now falling into the ginger"snap" category. Enter mint tea. They were completely salvageble, with a bit of a bite from added candied ginger that Bonnie doesnt use. And though this year again they were not even close to the first one, five years ago, the mint and ginger, and Bonnies generosity, the memory of her peaceful little place, it rings in the Christmas season for me.

Happy holiday baking, everyone.

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