Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Monday, December 10, 2012

Merry Christmas Everyone


Merry Christmas Everyone



Have been busy.  Things happened.  Including not blogging and delivering my first set of triplets.

Andy and me after we finished running.  Look tired? I can't walk.
Running a lot.  Every Sunday a 10 mile jog around the lake leading up to running a half marathon yesterday, and now limping around.  I think I bummed my knee.  Anybody know a good orthopedist?

My publishing debut
Getting published in a cookbook.  This humble potato soup recipe, one of my first blog entries, was picked by the editors of a lovely website Food52 to be published as part of a compilation of recipes on their website.  The cookbook is beautiful and is evidence of the wonderful and inspiring home cooks across America.  You should buy it for Christmas.

Baking hundreds of cookies, including these beauties.  I just love the Christmas palms. Frosting them took forever but I think they were worth it.   Here is a good guide about how to decorate sugar cookies with royal icing.  I used Martha Stewart's Baking Handbook for my recipes.


These cookies were inspired by this lovely idea.  Basically, they are citrus based cookies (I used James Peterson's pate sucree and added the zest of 2 grapefruits and 2 oranges) with a grapefruit juice glaze and charred brulee style with a torch.  They have that lovely crispy deep caramel flavor that I just love. 



And I've also been doing just a bit of work. 

How have you been?

Monday, March 26, 2012

Chocolate Dipped Hazelnut Lace Cookies




It's been a while since I posted a nice cookie recipe.  Well this is certainly one I'm proud of.  You’ve gotta make these cookies.  Chewy and crispy, nutty and buttery, bathed in chocolate, these are worth the time.  I based them on the Lacey’s cookies, which are tubs of heaven at Whole Foods, purchased to soothe the pain of a busy night at the hospital.  The cookies capture the same lacelike look, with a slightly less sweet and chewier mouthfeel.  I used Rice Krispies for most of the starch, keeping an airy quality. 

These cookies are very candy-like, in fact the first step is the same as making toffee. In the humid and already hot days of Texas spring, they are best stored in the fridge.  The whipped egg white, which I realized if done by hand takes the same amount of time as a kitchen aid with the right whisk, adds a meringue like quality.  They need to be baked just perfectly, between 6-8 minutes until the edges are darkened but not burnt otherwise the texture isn’t right.  



Makes ~18 cookie sandwiches or 3 dozen unadorned cookies

1/2 cup hazelnuts
2 cups Rice Krispy
1 stick butter
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup cream
Pinch salt
Tsp vanilla
1/4 cup flour
Pinch cream of tartar
1 egg white

6 oz chocolate (dark or milk)

Preheat the oven to 350.  Chop the hazelnuts until they are fine.  In a large bowl combine the cereal and the hazelnuts.  Over medium high heat in a heavy saucepan, combine the butter, sugar, honey and cream.  Bring to a boil and let boil for one minute.  Turn off the heat, allow to cool slightly, and whisk in the flour, salt, vanilla and cream of tartar.  In a small bowl, whisk the egg white until it makes soft peaks.  Add a small amount of the warm butter mixture to the egg and fold in.  Fold the rest of the butter mixture into the egg.  Combine the butter and egg mixture with the cereal and hazelnuts.  On a baking sheet lined with a silicon mat or parchment paper, add a heaping teaspoon of batter, spacing at least 2 inches between cookies as they spread when baked.  Bake for 6-8 minutes until the cookie is lacey and the edges are dark brown but not burnt.  Allow to cool, then transfer to a baking rack. 

Over a pot of simmering water on medium heat, add a snug mixing bowl and chopped up chocolate.  Stir constantly until barely melted.  Smear a teaspoon or so on a cookie and immediately sandwich another cookie on top.  Allow to cool and then place in the fridge for the chocolate to harden.  Enjoy!


Wednesday, January 26, 2011

Stained Glass Cookies



Now marks the one year birthday of OB Cookie.  It's been a crazy year.  Last year I was sitting on my couch, freezing my butt off, thinking of things to keep me busy during dead time as a fourth year.  Now, thankfully, it's not so cold.  I'm definitely not sitting on the couch nearly as much, although I do fall asleep on it frequently.

I'm calling these cookies stained glass cookies.  They are loaded with little pieces of sour candies and they turned out really pretty.  They are tart with great textural contrast as well.  So happy birthday blog! I've had a bunch of fun writing here, and even if posts are more sparse than before, I'm not giving up quite yet.


Stained Glass Cookies



2 sticks unsalted butter at room temp
3/4 cup granulated sugar
1 egg
1 tsp vanilla
zest and juice of one lime and one tangerine
2 1/2 cups all purpose flour
1/2 tsp salt
8 oz sour candies cut in small pieces and tossed in 1 tbsp flour to prevent sticking

Beat butter and sugar until light and fluffy.  Add vanilla, citrus, egg.  Beat until well combined.  Add flour and salt.  Mix until well combined.  Add candies.  Divide dough into 2 pieces.  Roll each piece into a 2 inch thick log and shape into a square (or a roll).  Put into freezer to form dough for about 1/2 hour.  Leave other half in freezer (depending on how many you want). Pre-heat oven to 350.  Carefully slice cookies with a serrated knife into 1/4 inch thick slices as candy pieces can be fragile and place on baking sheet.  Bake cookies for 15 minutes or until golden brown.

Wednesday, September 22, 2010

Full Moon Pies



AAOOOOOOOOOOOOOOO!  The 23rd is a full moon.  Time to get your werewolf self ready for the big howl.  Besides bringing out beasts and goblins, full moons are thought in the obstetrical world to bring out babies.  As an already overworked and overwrought poor little intern running around labor and delivery, this can’t be a good thing.

But are full moons actually related to the onset of labor? Most studies suggest that, in fact, they are not.  A 1979 study of 11,681 live births at UCLA hospital showed that there was no correlation of lunar cycle to births.  These results were reproduced in a smaller study of 3706 births in the 1990s in New York City.  However, some studies suggest otherwise.  One small Italian study suggests that there might be a small effect on multiparous patients (those that have had more than one baby) with the lunar cycle. 

Not only is tonight/tomorrow (the calendar says tomorrow but it looks full tonight) a full moon, but it is also a harvest moon.  Besides being a great Neil Young album, a harvest moon is when there is a full moon at the autumnal equinox.  Supposedly the harvest moon appears bigger and brighter than a normal full moon.  Time to get out the scythe and start farming.  

To celebrate the full moon, I made a traditional southern classic, the moon pie.  A moon pie is 2 graham cracker cookies filled with marshmallow and topped with chocolate.  To celebrate my day off, I made my own graham crackers and my own marshmallow.  Although it seems difficult, it isn't too tough.  Just takes a candy thermometer. Graham crackers require graham flour, which I know some people have had trouble finding.  I like Bob's Red Mill which is in the health food section with the other whole grains.

Full Moon Pies



For the cookies (adapted from Martha Stewart's baking)

1 1/2 cups all purpose flour
1 1/2 cups graham flour
1tsp baking soda
2 tbs cocoa powder
1/2 tsp salt
1 1/2 sticks unsalted butter at room temp
3/4 cup packed light brown sugar
2 tbsp honey

Preheat oven to 350.  Combine flour, baking soda, cocoa powder and salt and set aside.  In mixer, beat sugar, honey and butter until fluffy.  Slowly mix in flour, stir to combine.  On floured surface roll out cookies thin about 1/8 inch and cut with 1.5 inch round cookie cutter (or glass or jar which is what I used).  Place on baking sheet and bake about 7 minutes until brown and crisp.  

For the Marshmallow (from Food Network)



1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
2 egg whites
1 packet plain gelatin
2 tbsp cold water
1/4 tsp vanilla

Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F.
Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
Transfer the mixture to a pastry bag fitted with a round tip. Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.



For the Ganache

8 oz chocolate chips
1 cup heavy cream

Over double boiler on medium heat, melt chocolate and cream, stir together.  Dip cookies in ganache.  Also can make white chocolate for an extra drizzle

Abell, GO.; Greenspan, B. “Human births and the phase of the moon.” New England journal of medicine, v. 300 issue 2, 1979, p. 96.

Joshi, R.; Bharadwaj, A.; Gallousis, S.; Matthews, R. “Labor ward workload waxes and wanes with the lunar cycle, myth or reality?.” Primary Care Update for OB/GYNS, v. 5 issue 4, 1998, p. 184. 


Gabriele Ghiandoni, Roberto Secli, Marco B. L. Rocchi, Gilberto Ugolini, Does lunar position influence the time of delivery? Eur J Obstet Gynecol Reprod Biol. 1998 Mar;77(1):47-50.

Sunday, July 18, 2010

COOKIES!




Not much to say this week.  Still working, still surviving.  The highlight of my week was some delicious, crunchy, sweet, chocolaty, nutty, tangy cookies I stockpiled with unusual ingredients such as malt balls, malt powder, graham flour and pretzels.  I brought them to work to seduce the nurses to correct all of my poorly placed orders.  Seemingly it worked. 

Elizabeth’s slightly unusual but unusually good cookies

½ lb malt balls (such as Whopper’s)
1 to 1 ½ cup sourdough pretzel pieces
¾ cup butter (a stick and a half)
½ cup peanut butter
¾ cup brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
¼ cup malt powder
3/4 cup graham flour (or whole wheat flour)
½ cup oats
1 tsp baking soda
½ tsp salt
1 cup all purpose flour



Preheat oven to 350.  In food processor, pulse pretzels and malt balls until bite sized.  Alternatively, place in large ziplock bag and pound with rolling pin until bite sized.  In medium bowl, combine malt, graham flour, oats, baking soda, salt and flour.  Cream butter, peanut butter, and sugars until fluffy with mixer.  Add eggs and vanilla, stir to combine.  Stir in flour until well combined, then add pretzels and malt balls.  Using tablespoons, drop onto ungreased cookie sheets and bake until barely brown (8-9 minutes).  Cookies burn on bottom quickly so take em out fast!

Cool and enjoy.  

Thursday, June 10, 2010

In a Vermont state of Mind—maple walnut/ginger ice cream sandwiches



It’s incredible how one can be the same person and yet be so different.  Returning from my five-year college reunion last weekend has really given me a lot to think about.  It was truly an incredible weekend; people are the same fun they were before, but calmer and more self-assured.

It was amazing to re-encounter people who have continued life with equal passion to how they had approached school.  They still love books, ideas and the world.  They continue to write and travel, and continue to make me feel like a whole person, complimenting my scientific life.  I miss days when my less scientifically inclined friends would turn to me and say “oh Liz would know, she’s in science,” whether the discussion was about physics, genetics, or something I probably had no real data about.  For whatever fraction of evidence I could muster, they broadened my horizons about much more—literature, history, art, politics and music.  

I returned to a venerable Utopia, a liberal arts college trapped in the hills and cornfields of Vermont, where professors share their beers, their offices and their families, the food in the dining hall is better than many restaurants, the mountains sing each time you walk outside, and there is endless amount of stimulus and encouragement for self-expression and personal cultivation.  I was reminded of what my dreams and hopes were by many that remember a snapshot of my former self from five years ago. 

I was also reminded by many how consumed I was with music—many were sad to hear that I was playing piano at an extreme fraction to my previous dedication, and composing really not at all.  As hard as it is to leave my musical passions hibernating, I am really proud of who I am and what I’ve done in the past five years.  I feel centered, balanced, and in love.  Medicine, for as abusive as it is, has made me a more whole person.  I have found writing and cooking, which are much more pleasurable companions than the tormenting angst of composing.  I feel safe in my friendships, and family life has stabilized just a little bit.

As much as I’d like to give in and go back, I need all the friends I’ve made in the five years since graduation.  Because in the end, as fun as it is to talk about books, ideas, and the New Yorker, I also have the compulsive need to talk about diarrhea, pus, blood and amniotic fluid freely, which only perverts such as med students and doctors can tolerate.  Alas, life keeps going, but it is fun to reflect—and dance, drink and sing, together.

To celebrate Middlebury College, I recreated my favorite cookies back in the day—maple walnut.  Even though when I brought them up to my friends, none of them remembered them.  Well I do, and those devilish cookies stole my slender figure!  I paired the cookies, which are brown and buttery with a cool ginger ice cream and piled them into luscious ice cream sandwiches.  I learned after I bought an ice cream maker (which is documented here) that frozen treats are great bribes for boyfriend’s roommates to let you hang out at their house and they are really just plain good.  The great thing about homemade ice cream sandwiches is that the ice cream is very soft when coming out of the ice cream maker which makes it very easy to stuff the sandwiches. 

Maple Walnut Cookies with Ginger Vanilla Ice Cream



2 sticks softened butter (unsalted)
½ cup maple syrup
¾ cup brown sugar packed
1 egg
2 cups flour
1 tsp baking soda
1 ¼ tsp salt
1 ½ cups chopped walnuts

Preheat the oven to 375.  Beat sugar, butter and syrup until fluffy.  In separate bowl, combine flour, soda and salt.  Add egg to butter mixture, stir to combine, and add flour mixture.  Add walnuts, drop spoonful sized cookies and bake 8-10 minutes or until set and golden brown.  Allow to cool on sheet and transfer to cooling rack.

Ginger Ice cream

Scant cup sugar
1 cup milk
3 cups heavy whipping cream
2 tbsp grated ginger (grates very easily frozen—freeze the night before with ice cream maker)
1 tsp vanilla

Combine sugar, milk, vanilla and ginger and whisk until sugar dissolved.  Add cream.  Add to ice cream maker and follow directions. 

To assemble cookies add soft ice cream (if it is too melt-y then freeze for one to two hours before applying), freeze on cookie sheet until ice cream is firm and wrap individually in foil.


Thursday, May 13, 2010

Contraceptive Confections—IUDs, you are so sweet



Disclaimer: These cookies do not prevent pregnancy.

In my last post I celebrated the birth of oral contraceptives.  Today I will salute another favorite form of birth control, the intrauterine device, or IUD.  IUDs have an interesting history of their own.  They have a very bad reputation among many of the lay population, but in fact, they are an extremely effective and safe form of birth control.  I would say that IUDs are a great form of contraception because they are very popular for OB/GYN docs [1].  If that doesn’t speak for itself!

The bad reputation of the IUD comes from a previous form of the IUD called the Dalkon Shield released in the 1970s.  The Dalkon shield caused a lot of controversy because it was blamed for causing an increased rate of pelvic inflammatory disease and infertility. A 1981 study showed that woman were 5 times more likely to have pelvic inflammatory disease from the Dalkon Shield than from other IUDs [2,3]. The Dalkon Shield is banned, but won’t be forgotten because it’s also a band.  Although, not a very good band.

In the US currently, there are two FDA approved IUDs--the Mirena and the Paragaurd.  The Mirena is impregnated with progesterone and is effective for five years, and the Paraguard, the more traditional device wound with copper wire, is effective for ten years.  The Mirena works by secreting progesterone into the uterine cavity and makes the uterus inhospitable to implantation as well as thickening cervical mucus (yeah I know, cervical mucus…kind of gross to some).  The copper in the Paraguard reacts with the uterine cavity to inhibit implantation.

The IUD is an highly effective form of contraception, more effective than birth control pills, with a pregnancy rate of <0.5% over 5 years [4].  The side effect profile is low; women are at a minimally increased risk of PID if they have an STD at the time of insertion [5,6].  Women can experience cramping, abnormal bleeding, and expulsion. The IUD does not affect fertility, and fertility returns once the device is removed [7]. 

Along with the birth control cake for my contraceptive confections series, I made IUD cookies.  What could be more delicious than a simple sugar cookie decorated to look like a plastic device inserted into the uterus?  Nothing really.  My fiancé ate them all.  I used my favorite childhood sugar cookie recipe straight from nothing else but the Betty Crocker Cookbook.  I fashioned up some simple royal icing and with my two surgeon gal pals, we delicately iced the ladylike cookies.  So thanks girls and I’m so proud of you!




IUD Cookies
Sugar Cookies from The Betty Crocker Cookbook
Makes about 50 IUD cookies

T shaped cookie cutter (purchased at Sur La Table and the only thing in the ENTIRE store that costs $1)

Cookie dough
1 ½ cups powdered sugar
1 cup (2 sticks) butter softened
1 tsp vanilla
½ tsp almond extract
1 large egg
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar

Royal icing
4 cups powdered sugar
6 tbsp heavy cream or 4 egg whites

Beat powdered sugar, butter, vanilla, almond extract and egg in large bowl.  Stir in remaining ingredients, cover and refrigerate for at least 2 hours.  Heat oven to 375.  Roll dough to ¼ inch thick on floured surface, cut into T shape.  Bake 7-8 minute or until edges are light brown. 

Combine icing ingredients until smooth.  Color some and leave some icing white.  Pipe shape with pastry tube.





If you are interested in an IUD, please discuss with your doctor.  I might be a doctor soon, but I’m not yours.  There are other risks and side effects not discussed above. 


1. 2003 ACOG News Release. Gallup Survey of Women
OB/GYNs. Available at: http://www.acog.org/from_home/
publications/press_releases/nr12-09-03.cfm. Retrieved February
2. http://www.cdc.gov/mmwr/preview/mmwrhtml/00000072.htm
3 Burkman RT. Association between intrauterine device and pelvic inflammatory disease. Obstet Gynecol 1981;57(3):269-76.
4. Thonneau, PF.; Almont, T. “Contraceptive efficacy of intrauterine devices.” American Journal of Obstetrics & Gynecology, v. 198 issue 3, 2008, p. 248-53.
5. Mohllajee, AP.; Curtis, KM.; Peterson, HB. “Does insertion and use of an intrauterine device increase the risk of pelvic inflammatory disease among women with sexually transmitted infection? A systematic review.” Contraception, v. 73 issue 2, 2006, p. 145-53.
6. Shelton, JD. “Risk of clinical pelvic inflammatory disease attributable to an intrauterine device.” The Lancet, v. 357 issue 9254, 2001, p. 443.
7.  Hubacher, D., et al. “Use of copper intrauterine devices and the risk of tubal infertility among nulligravid women.” New England journal of medicine, v. 345 issue 8, 2001, p. 561-7.

Monday, March 22, 2010

The (not so) Rote Oat


I have a lifelong bond with oatmeal.  It’s a special one that I inherited as a child, without choice.  You see, my father used to work for Quaker.  Not only did he work for the company, now long swallowed up by PepsiCo, but he worked diligently for the cereal division.

My father’s job made us three little girls (me and my sisters that is), the princesses of Cap’n Crunch, Life cereal, and most importantly Quaker Oats.  The relationship with Quaker was deep: we appeared on the back of the Cap’n Crunch box in Hawaiian muumuus, my dad’s co-workers crafted a carton of oatmeal long buried in the basement with his picture overlaying Mr. Quaker, and we tested products such as Toasted Oatmeal in white unlabeled boxes long before they were released to the public. 

My dad still diligently eats oatmeal everyday, although my feelings for oatmeal are a little more tenuous.  I don’t think there is any scientific evidence that it “sticks to your bones”.  If it did, I think that orthopedists would have their patients avoid it.  It would make surgery very gooey.

Oatmeal has staged various health claims, including the ability to reduce both blood pressure and cholesterol.  In a 2001 study in the Journal of Nutrition, those that were put in a trial group of oatmeal consumption on a low calorie diet versus those that were simply on a low calorie diet had a significant reduction in both blood pressure and total cholesterol [1].  Although similar health benefits have been shown in other studies, in the 2007 Cochrane Review “Wholegrain cereals for coronary heart disease” suggests to interpret these findings cautiously.  The studies on oatmeal were underpowered, conducted over the short term, and only showed their effect on individual risk factors of coronary artery disease.  None researched oatmeal’s effects on overall morbidity and mortality of heart disease [2].  

Regardless of whether or not oatmeal prevents heart disease, it still contains healthy amounts of soluble fiber and most importantly, can be quite tasty.  I think the best way to celebrate oatmeal is with cookies.  My friend Beth asked me to make cookies as my next recipe since my name is “OB Cookie” and I’ve only featured one cookie recipe.  These cookies are a spin on the classic oatmeal raisin.  Instead of plump raisins, I added chopped up candied ginger, and to accompany the spice and kick of the ginger, I added orange zest to the batter.  In attempts to make the cookies a bit healthier (although no less fatty) while still keeping them rich, I substitute almond butter for a lot of the butter normally added to oatmeal raisin cookies, and I use whole wheat white flour.

Whole Grain Oatmeal Almond Orange Ginger Cookies


½ cup (1 stick) butter softened
1/3 cup unsweetened creamy almond butter
Zest of one orange
¾ cup packed brown sugar
1 tsp vanilla extract
1 egg
1 cup whole wheat white flour
¼ tsp salt
¼ tsp baking soda
1 ¼ cup oatmeal
1/3 cup candied ginger finely chopped

Preheat oven to 350.  With mixer cream butter, almond butter, orange zest, sugar until creamy.  Add vanilla and egg, beat until mixed.  In medium bowl, combine salt, flour and baking soda and add slowly to butter mixture, beating until combined.  Add oats and ginger, mix until combined.  Drop ~1/4 cup mixture onto baking sheet.  Bake about 8 minutes or until golden brown on top.

1. Keenan, JM., et al. “Oat ingestion reduces systolic and diastolic blood pressure in patients with mild or borderline hypertension: a pilot trial.” The Journal of Family Practice, v. 51 issue 4, 2002, p. 369.
2. Kelly, SA., et al. “Wholegrain cereals for coronary heart disease.” Cochrane Database Syst Rev, issue 2, 2007, p. CD005051.  



Tuesday, February 16, 2010

A salute to air travel



I am recently returning from a short jaunt to New Hampshire. Since embarking on my approximately 30th flight since September, I’ve been thinking a lot about flying. The turbulence exacerbates my irregular pulse, the turbid air recycling makes me nauseous, and the company on the plane can sometimes be exceedingly obnoxious (quoting entire choruses of Jimmy Buffet songs while professing the pathetic level of your love life and talking about your bankrupt houseboat casino to unsuspecting strangers is never a good idea). But none of these things bothers me as much about flying as the fact that in May, I will be a doctor.

Only at 30,000 feet could it really mean so much to be a physician. For example, if there were a medical emergency at the Cleveland Symphony, there are probably between 300 and 500 physicians of various specialties ready to run to the rescue before the patient was carted off to the hospital approximately 500 feet away. Contrast that to the isolating altitudes of the airplane, where there may not be any health care providers at all and the presenting pathology could range from heart attacks to labor to seizures.

“Are there any doctors on the plane?” as I sheepishly raise my hand…am I really (or will I really be) that person? Even though in the hospital as a new intern my life will be extremely challenging and exact responsibilities such as writing orders, performing procedures, and signing my own notes (no co-sign!), never will I be without some sort of supervision within earshot. But in a few months, I will take the Hippocratic Oath and with that oath, it will be my duty to at least try to do no harm.

Unfortunately, there is not much good data on the topic as airlines have variable reporting standards for medical incidents. According to a recent review paper, a medical emergency occurs in about 1 out of 10,000-40,000 passengers, and on overseas flights there is a doctor on the plane about 85% of the time1. (Yay, doctors get to travel!) The most common presenting complaints are fainting, followed by abdominal symptoms, followed by cardiac problems 2. Doctors are not legally required to offer assistance in the US or Canada, but are in Europe. Regardless, they are well protected on flights by Good Samaritan laws, and thus should volunteer unless they feel that they for some reason are unable or exceedingly inebriated.

This is a salute to all my friends who will also soon be doctors. Let’s hope we were well trained enough to at least give it a go. Let’s also hope that there’s a well seasoned emergency room doctor sitting next to us. And I’m sorry to produce anxiety for all of you by writing this.

Not to worry however. There are cookies on the plane to give you energy (at least on some airlines). I leave you all with a recipe for chewy molasses cookies as a substitute for the better-than-peanuts, crunchy spice cookies offered on Delta, the worst airline in the world. May everybody have safe travels and until then…eat chewy, spice laden, richly colored cookies.

Chewy Molasses Spice Cookies Adopted from The Martha Stewart Living Cookbook

2 ½ cups all-purpose flour
2 ¼ teaspoons baking soda
½ teaspoon kosher salt
1 tbsp freshly grated ginger
½ tsp ground allspice
¼ tsp ground cloves
½ tsp ground black pepper (sounds weird but SOOO delicious)
2 sticks plus 2 tbsp unsalted butter
½ cup granulated sugar (plus more for dusting)
1 large egg
¼ cup plus 2 tbsp molasses (or if you run out of molasses as I did, sub a couple of tbsp of maple syrup)

In a medium bowl, whisk together flour, baking soda, salt, allspice, cloves and pepper, set aside.


In the bowl of an electric mixer, cream the butter, ginger, brown sugar, and white sugar until light and fluffy, about 5 minutes.


Beat in the egg and molasses. Add the flour mixture, mix until combined. Form into flat disc, wrap in plastic wrap, and chill the dough at least 2 hours. (Chilling dough is annoying but it helps shape the cookies). Preheat the oven to 350. Pour sugar into a bowl. Form the dough into 1 inch round balls (although I like them a bit bigger), roll each ball in the sugar. Place the cookies on a baking sheet, spaced about 2 inches apart. Flatten each ball with the palm of your hand into a disc. Bake the cookies until browned about 10-12 minutes.

EAT!



Cocks, R. and M Liew. 2007. Commercial aviation in-flight emergencies and the physician. Emergency medicine Australasia : EMA 19, no. 1:1-8.


Sand, M et al. 2009. Surgical and medical emergencies on board European aircraft. Critical Care. 13 (1).