You've got to try these ginger cookies; they are outrageously good. Believe it or not, I buy them along with shampoo and sundries here. Ya just never know...
So, I declined today's ski trip to Hunter Mountain in cloudy, windy, 13-degree temps, where Joe and a buddy tackled West and its icy mounds. Instead, I hung out in my warm kitchen, where last summer's frozen mixed berries were tossed with fresh apples, maple syrup, flour, cinnamon and freshly grated ginger and put atop thinly rolled pie dough (roll it right out on a sideless cookie sheet). I brought up those edges to form a rustic tart and topped the whole shebang with crushed cookies and almonds; then spritzed with Pam and baked at 400 degrees for about 50 minutes.
Let's just say that when chilled-to-the-bone Joe arrived home, we were sampling dessert before dinner. Pile on the vanilla Breyers or whipped cream, if you must... but this one flies solo. And then, there are all those leftover cookies. Antioxidants never tasted so good.
Buon Appetito.
