We strolled around and she showed me the city.
Not the tourist stuff, more the "insider places".
Somewhere near I think Washington Square Park (somehow I couldn't remember the name and just looking at Manhattan on google maps made me homesick) is/was a bakery and there she got us cappuccino and big soft ginger cookies.
This was the
For some reasons I never went back to that bakery even though I lived close to NYC for 14 more months.
I tried other cookies, ginger snaps, Mrs Fields cookies etc and they were good but not like THAT cookie I ate there.
I did eat other great cookies in the US though but this ginger cookie always was in the back of my head.
So fast forward 4 ½ years and here I sat, browsing recipes.
All of the sudden it popped in my mind to "look up ginger cookies".
And I did, and to no surprise I found a recipe.
Big soft ginger cookies by allrecipes.com.
Looking at the pictures the cookies looked like what I remembered and the ingredients did the rest to convince me.
So on Monday when I was off I went to work.
I thought I would mix the dough, do some batches (after all I only have a small oven) and be done.
Well, it turned out that I miscalculated. Big time!
The recipe says it makes 24 cookies.
So I did the first batch which was a story for itself.
If you read the recipe you know that you are supposed to "Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar."
Well, easier said than done because the molasses made for one sticky
And it was a pain to shape anything out of it because it stuck to the fingers like crazy.
In the comment section somebody recommended spraying your fingers with cooking spray.
Since I am in Germany I have no such thing, so I "washed" my hands in oil and it worked for a while.
For the second sheet I used spoons to form and it worked a bit better.
After the first load came out of the oven I decided to decrease the walnuts to hazelnuts.
I figured having bite size cookies would just be easier.
Plus I would have more to share.
After I fiddled with spoons for a while I had THE idea.
Or so I thought.
I would just use an icing bag.
This worked pretty good except for the fact that I have only disposable ones and they are not so strong and so of course the first one burst open at some point.
But I didn't give up and produced sheet after sheet of those:
And in the end I ended up with this:
The big ones in the top corner are the size they should have according to the recipe.
But I think the outcome would still have been more than 24.
They taste ok but they are not soft and needless to say they don't taste like I wanted them to taste.
I am not sure but I might have added too much butter.
I used cups for all measurements except the butter.
For the butter I used the tool on the page that converts the measurements into metric and then used my kitchen scale.
IF I ever do them again I will use cups for the butter as well I think.
Those cookies are just another reason why I have to go back to the States one day. :)