Last night I went on a bit of a baking binge. I wanted to bake enough to bring my co-workers their weekly fix, as well as putting together some extra goodies to give out as thank yous for some folks in other offices who have been helping me out with a project at work. I whipped up the dough for some Giant Chocolate-Toffee Cookies, and while that batter chilled, I baked a batch of Chewy Cherry Almond Bars (pictured above) and made batter for some Gingersnaps. My standard Gingersnaps recipe comes from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen, a cookbook of recipes for White Lily Flour. The recipe is a straightforward mixture of brown sugar, butter, molasses, egg, flour, baking soda, and spices (cinnamon, ginger and cloves). You chill the dough, form the cookies, and flatten them with a glass dipped in sugar before baking. The result is a soft, chewy, perfectly round cookie.
My giant chocolate-toffee cookies also came out beautifully, deeply crackled and extra-chewy. I was up pretty late baking, but at least I got to catch some live late-night Olympic coverage! I boxed and bagged up my baked goods before going to bed with a smile on my face... Few things are as satisfying as a successful night of baking that produces a big batch of baked goods to give away!
Recipes:- "Chewy Cherry Almond Bars" from Cookies and Brownies by Alice Medrich.
- "Gingersnaps" from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen.
- Giant Chocolate-Toffee Cookies from epicurious.com.
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