If all goes well, I’ll have a few different recipes today. So far, I just have one, and it happens to be something I mentioned a few months ago – Ginger Toffee Cookies, made with Bits o’ Brickle. Bits o’ Brickle is not one of my favorite ingredients because I hate things that stick to my teeth. Luckily, in this recipe, they aren’t too sticky. They just add a nice crunch to a flavorful and spicy cookie. I followed the recipe as written on link….
….but used 1/4 cup shortening and 1/2 cup butter rather than all butter and threw in a dash of cayenne. I also rolled the cookies in sparkly sugar because I like how it looks (and forgot to buy turbinado).
So I’ve wrapped the dough tightly, set it in the freezer and will thaw and bake it Saturday AM.
{ 5 comments… read them below or add one }
Oooh, those Ginger Toffee Cookies sound divine – definitely worth getting Bits o’ Brickle stuck in your teeth for ;0)
I hope all DOES go well for you today!! I love all of your posts :0)
For me, it’s worth the stuck-in-the-teeth annoyance. I love those toffee bits! Can’t wait to hear how these turn out.
I made these cookies last week! They are delicious and I got lots of compliments. I will definitely make them again. I may go with 1/2 butter and 1/2 shortening and add cayenne the next time just to try it differently. This recipe is a keeper!
I love this website! My friend told me about it recently! Keep up the good work!
These cookies are awesome! I have been making them nonstop! I double the recipe and freeze the cookies. They last several months in the freezer and taste yummy frozen.
I submitted this recipe to the Houston Chronicle Holiday Cookie challenge in November 2009. It was selected as one of the top 12 cookie recipes from 125 submitted as a Holiday Cookie favorite. The recipe was in the December 9th, 2009 food section in the Roll with the Dough article. When I submitted the recipe I did give credit to Cookie Madness as the source of the recipe. Thanks for posting such wonderful recipes!
Hilary
Congratulations! It is a good recipe. I’ll try to find it in the Chronicle’s recipe database.