CHEWY GINGER COOKIES
Liminal spaces, that’s where it’s at. The challenge is to be here, right now. To not look forward to the result as a goal. And also to not dwell on the impetus that set you on your way. Right here, right now.
Back to School begins with a daily reading and writing class. The right here right now question— what is the purpose of writing? I begin by telling my students about PIE: Persuade, Inform, Entertain.
And then I think about COOKIE, specifically an early Autumnal/Libra season chewy ginger cookie. The thought sends flavor synapses to the tips of my taste buds, and phantom heat coats the back of my tongue, and hangs down my throat. It is a chewy molasses ginger cookie, not a gingersnap whose crunch is unsetting to the teeth. It is caramel soft and chewy in the center, crispy around the edges with a pleasing candy craquelure topping.
2 hours later- a coffee cup manifestation and the texture is right. The flavor is sweet with a warm-spice undertone. But I am missing a tawny heat. A vibrant mouthfeel that I want to bloom on the back of my tongue that just never happened.
Perhaps a finishing kick of pepper will be the answer? It might be time to replace the pantry ginger circa 2020 with a brand new vibrantly spicy ginger and up the ante of this Spice market ginger cookie.
But it’s all there is in the cookie jar right here, right now, and it’s not bad.
Liminal Stage Chewy Ginger Cookies (stay tuned..)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegan butter (I used mykonos)
1 cup sugar
1 egg
1/4 cup black strap molasses
1 teaspoon vanilla
Preheat oven to 350F
Sift together first six ingredients into a medium bowl.
In a large bowl cream together vegan butter and sugar until light and fluffy . Beat in egg, stir in the molasses and vanilla.
Gradually fold the dry ingredients into the batter. Mix until well-combined.
With floured hands roll the batter into walnut sized balls dusting them off in the plate of sugar, then placing on a prepared cookie sheet at regular 2 inch intervals.
With the back of the glass flatten the balls into discs on the cookie sheet.
Bake 12-15 minutes, rotating tray mid-point.
