I made a double batch of these the other day and they went FAST.
I'm pretty sure I ate them for breakfast, lunch, and snacks in between. I did find the strength to resist having them for dinner (but I did eat the last one for dessert!) Please make them. Ina knows what she's doing in the kitchen.
But be sure to double it. Trust me, you won't regret it.
Oh, and the recipe calls for unsulphered molasses, but I can only ever find Blackstrap. I use regular Fancy molasses instead. The Blackstrap tastes way too strong in these cookies. Anyone know of a milder unsulphered molasses around here?
Recipe here.
I'm off with Isla to pick up some more candied ginger so there will be warm cookies and milk for the kids when they get home from school. (This makes it look like I'm doing it for them, but really, J and I want them for when we watch "Milk" tonight...shhhhh!)
those cookies look perfect! I didn't even realize there was a big difference and I've just used whatever molasses is in the house. i guess that's why things sometimes taste a bit too molassesy (if I'm using the blackstrap).
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