Granted, my food photography skills and icing drizzling skills aren't on par with the experts on the Martha Stewart team--but I think these Lemon Glazed Candied-Ginger Cookies from the cookie of the month page in the June 2008 Martha Stewart Magazine turned out pretty well.
The magazine came today in the mail and I took it with me to flip through while I was at Cathy's house for coffee and conversation. There were several things in the June issue that I want to try--the barbequed ribs and the chocolate cream mousse spring immediately to mind--but when I saw the cookie recipe I needed to make it today. And badly.
Unfortunately, I was missing candied ginger from my stash of baking goodies and my car is still at the shop getting an oil change. Lucky for me Catharine offered to take me to Whole Foods to get some!!! Yay!!! Of course I took her up on her offer and about an hour or so later I got that (and loads of other things) at Whole Foods.
I got started right away when I got home but it was a finicky recipe and took longer than I had anticipated. It was a roll out cookie dough, which is fine, but it is a very soft dough that requires a minimum of 1 hour in the fridge. I popped it in the fridge and finished making dinner. We had meatloaf, mashed potatoes, veggies and homemade biscuits. After Purple Food Night, I thought I'd make something a bit simpler that required no thought beforehand. =P
The last few days I've been having intense cravings for Raspberry Mochas from Starbucks. Rick and I took a quick drive to Starbucks, detouring briefly for powdered sugar (I forgot I was out), and then home again where I rolled out the cookies. Then, chilled the cut out rounds for 10 minutes before baking them. That's what I meant by finicky.
The lemon glaze was a little different than other lemon glazes I've made. This one had honey in it and quite possibly might be the best lemon glaze recipe I've found. Sometimes I've found that glaze prepared in the home kitchen has a bit of an odd taste to it. I can't explain what I mean but it's only present when using powdered sugar and making glaze. It's like an aftertaste? Maybe it comes from when the powdered sugar has sat too long on the shelf at the store? I don't know.
And I got the camera back from Rick. I plan on avoiding cell phone camera pictures for as long as I can. =)
