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.