Wednesday, August 12, 2009

My fridge - I despair... sorta.

I will never ever ever have one of those spare, deserted... and well... easy to find stuff in fridges. Too much
marmalade and "better than boullion" and left over cole slaw, salad dressing, olives, salsa (3 kinds I think), simple syrup, maple syrup, and 1/4 rack of ribs for BBQ quesadillas, the sauce of course, seaweed, 3 kinds of juice, thawing tortillas... Well, you can see for yourself!

And don't get me started on what a crazy cat circus my pantry is.
Let's just say it is not unusual to find 5 kinds of rice. I have a
really good reason for every single one. Really!

My husband proposed I stop experimenting on dinner (and them), but the thought of no BBQ quesadillas caused a direction change.

My consolation? Having everything on hand for scratch baked ginger shortbread and green tea.

2 sticks (1 lb) butter - room temp... creamed together (in a mixer) with
3/4C powdered sugar
1 Tbs vanilla

Gently stir together -
2 C AP Flour
1 tsp baking powder
1.5 Tbs dried ginger (And 1/4 to 1/2 C finely chopped diced candied ginger -soft if you can find it, crystallized if you can't. Add this at the very end.)

Slowly pour the dry stuff (flour etc.) into the creamed butter and sugar. Then the chopped ginger goes in. Stop as soon as stirred in. Cover and chill 30 min.

Preheat oven to 35o˚F. Grease 2 cookie sheets, or line with silicone mats/parchment paper.

Divide dough in half. Form each into rectangles about 1/3" (1 cm) thick. Use a metal spatula to cut into long thin rectangles (dimensions are up to you). Spread them about 1 inch apart. Bake about 12 minutes. When they are light brown around the bottom edge pull them out and let them cool.

If you want cookies that are even more rectangular, re-chill another 30 min and put them straight into the hot oven out of the fridge. They will have less chance to spread.

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