If you give your kid a book of cookies, which one will he pick?
The hardest recipe? Not necessarily.
But he might pick an unexpected one.
I’ve had this William Sonoma cookbook for quite some time (copyright is 2002), but I’ve never had a reason to open it before today.
There’s something about being stuck in your house that invites excuses to bake.
(Probably the fact that we ate the last chocolate chip cookie was inspiration enough. Or maybe it’s the hours spent watching The Great British Bake Off?)
My son inhales pretty much any cookie you put in front of him. But when I plunked the William Sonoma cookie cookbook in his lap and showed him some options he might like to make, he zeroed in on the picture with rounded heaps dusted with crystallized sugar chunks.
I tried to talk him out of it.
“Honey. This cookie has chunks of ginger in it. You probably won’t like them. And, anyway, we don’t have any candied ginger.”
One finger pointed at the only page he was interested in, much like the ceiling of the Sistine Chapel, wherein Michelangelo depicts God creating Adam.
Now replace Adam with a plate of cookies and you get the picture.
This stilled my arguments.
While the kid worked with an ABA aide, I spent an hour learning how to candy ginger. (Ignore what the book says about it. It is lacking in detail and steps.)
Thank you, Alton Brown, for showing me how to make Candied Ginger right.
I was short a little as I hadn’t planned on any kind of ginger cookie while crisis shopping and only had a medium sized chunk of ginger in the fridge.
No worries. I used some candied pineapple to make up the difference. It wasn’t noticeable in the end product, so I doubt it harmed the recipe.
Despite the kid’s every effort to escape from his choice of chore, he measured and mixed (with some help) all the ingredients to make the dough.
Then came the hard part. Convincing him to pick it up and brush it with egg white and sprinkle on the crystallized sugar.
[Sidebar: Note if you make this recipe, that the “Extra Egg White” isn’t suppose to go into the dough. Instead, it is whipped and then brushed as a coating to make the sugar particles stick to the raw product. If you do accidentally put it in the bowl though, the cookies turn out okay anyway. You’ll just need a third egg for the wash.]
Double-Ginger Snaps are quite something when they are done.
I wouldn’t have picked these as my first choice – particularly with the added step of having to create one of the signature ingredients – but the kid made his choice and I am woman enough to stand by my promise to make a cookie.
Come hell, highwater, or an absence of ginger, moms come through!
It’s kind of what we do.
HERE’S THE RECIPE – FOR AS LONG AS WILLIAM SONOMA WILL LET ME POST IT: