Tuesday, August 3, 2010

Gingered Carrot Cookies



This week’s Tuesdays with Dorie recipe was selected by Natalia of gatti fili e farina. She chose Gingered Carrot Cookies which are in the cookie part of the cookbook but really should be in a different section. I’m not really sure what section they should be in, but they are very un-cookie-like. You can get the complete recipe on Natalia’s blog and you can check out how all of the other Tuesdays with Dorie bakers did with this week’s recipe.

I thought that these would be like carrot cake, just in cookie form. Reading the notes that Dorie includes in the cookbook, she says that’s what she started out to do but ended up with these instead. They include shredded carrots, raisins and nuts, which are all traditional to carrot cake. But in cookie form it transforms into something else. I’m a little puzzled as to how to classify these: kind of savory, kind of scone-like, a little bit sweet. I wouldn’t call them a cookie, I’d probably call them a scone but they don’t have the technical requirements of scone-dom. Does it matter? I don’t think that it does. I liked these even though they were very different than I imagined them to be.

I think that these would be really good with a bowl of roasted vegetable soup or something like that. They weren’t bad on their own but I think pairing them with other vegetables would be a good call. I had no trouble putting these together; just mix and bake. I was happy that this was another quick and easy recipe! My husband asked if you could ice these with cream cheese frosting, and I think that would work really well. I’d initially thought of putting them together as sandwich cookies, but after tasting one I knew that would not work. I’d like to try that someday, but with a different recipe. I’m happy I tried these, they are quite different for a cookie!

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 162.

16 comments:

Becky said...

yeah, these totally are in a category of their own. A very cakey, scone-like cookie.

I loved them and will totaly make them again.

Flourchild said...

Yum they look great! I loved this recipe and will make it again..next time with a glaze on top!

Tia said...

they look great! I couldn't describe them properly either... lol Tia @ Buttercreambarbie

natalia said...

Ciao Nicole ! Thank you for joining me this week ! I love your photo !

TeaLady said...

Frosted mine. Really good that way. I like the shape of yours. Look very un-cookie like.

Mary said...

They were good, but I couldn't categorize them either, so I put the dough in cream cheese ice cream and called it a day.
:)

Judy said...

Your cookie looks gorgeous! They really did taste more like a scone than a cookie.

scrambledhenfruit said...

They sound interesting- I'm not a TWD baker but have the book and will have to try these without raisins. Thanks!

Katrina said...

Great photos.
Surprisingly pretty good and definitely better with frosting!

Valerie said...

These really are hard to classify...but who care? :D Beautiful, textured cookie/scone!

Peggy said...

These were really good, but you are right - more like a scone than a cookie really. I'm about to have one with my coffee right now. :) Yours look great.

Piggy said...

Your cookies look really good! Agree that these are not completely cookies-like, but they're still yummy nonetheless!

Liz said...

I agree that they're sort of cookie outcasts. I didn't get the scone comparison--maybe because I mooshed mine down and they spread a bit more? Regardless, they were pretty tasty!

Lauryn said...

they look amazing! Interesting to hear that they are savory enough to have with vegetable soup! I haven't gotten to these yet, but am very curious to give them a try!

Nickki said...

Your cookies look so good! I agree, they are definitely in a category of their own.

mike said...

Great looking cookies - a class by themselves. I loved them - they're different than regular carrot cake cookies - one person called them "pumpkin cookies".. hm.... :)