I’ll tell you a secret…I don’t particularly like the taste of turnips…
but I couldn’t resist them in the market today…
Could you imagine this color on a silk scarf, a wall, or
on a little French macaroon…
Here a tremulous Japanese anemone peers over the fennel bulb…
Sometimes I light this candle when I’m doing the dishes…
It smells like you are at the top of a ladder in the bower of a fig tree
and makes a ceremony out of a chore.
Ginger Spice Cookies
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Turbinado or raw sugar
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Beat brown sugar,
shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour
mixture and mix just until blended. Cover and refrigerate 1 hour. Preheat oven to 350°F. Lightly butter
2 baking sheets. Spoon raw sugar in thick layer onto small plate. Using wet hands, form dough into
1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute.
Transfer to racks and cool. Store airtight at room temperature.
Perfect with a spicy cinnamon orange tea…
or a tall glass of milk