Okay, I made them and am reporting back. SERIOUSLY good cookie, and I am incredibly picky about what sweet is worth the calories. These are worth it. I’m going to a party this weekend and am supposed to bring either an appetizer or a dessert. I never choose to make dessert, but I am going to take these cookies.

Nothing pulls me in faster than a cookie described as both crunchy and chewy, and ginger to boot? I’ll probably try to make these today! If I do, I’ll report back!

Val

batever, don’t use perfectly good veggies -- use veggie scraps. The ends of onions and carrots and celery, the stems of parsley are just as good at flavoring broth as the good whole veggies are. Save them in a baggie in your freezer, and when you make stock take the baggie out and add it to your stock.