These are EXACTLY the kind of gingerbread cookie I was looking for. I made the ginger syrup (very easy) about 6 weeks ago when I found some gorgeous organic ginger at the market. I used Trader Joe's UNcrystallized Candied Ginger and couldn't for the life of my Cuisinart make it chop up as finely as desired. I resorted to re-sifting it, adding the sugar only to the butter and then using the finely chopped ginger added in with the flour. They're not as chewy as I hoped, but I'm sure that's a consequence of my less than perfect oven (whose heating element is on the top of the oven). I've only eaten two (major YUM), the rest will go with me to the store tomorrow to treat my employees who all love the flavor of ginger. Thank you for the precise directions posted on the Bakers' Banter page.

• Reply