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Sunday, February 7, 2010


Don't be fooled by the look of these cookies. I know that they're ugly, but they taste really good. They have a moist crumb and the ginger flavor stands out without overwhelming the rest of the flavors. I'm sure that I'm a little biased on this one because carrot cake is one of my favorite cake flavors and these are really just carrot cakes in cookie form.

As usual, this was a really simple recipe that doesn't take much time to throw together. It has your usual carrot cake ingredients, you know, carrots, raisins ( I used golden), coconut (hail the coconut coven) and nuts. It called for pecans instead of walnuts, which is a little unusual, but the oddest thing about this recipe is that there's no cinnamon in it, I'm guessing that that's because the recipe is designed to make ginger the starring spice of this show. I didn't miss the cinnamon at all, but there was one thing that could have really amped this cookie up... a very light schmear of cream cheese frosting on the top. Those who know me know that I abhor excessive frosting, especially the supermarket bakery type, royal frosting. But I could see myself with a tub of the white stuff, dipping each cookie into it, before popping it into my mouth, like the fat American that I am.

1 comment:

  1. The cookies remind me of a light fruit cake cookie. The flavors are light and well blended with no over powering single flavor. I love the golden raisins and the cake texture of the cookie. This is a real comfort food and I could get hooked on these.

    Thanks for letting me sample.