Ginger Crackles

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I found the ginger preserves in my normal grocery store, next to the peanut butter. I was very excited. I started this recipe and let the dough cool in the refrigerator for an hour while I made another ginger cookie. I found that after an hour, the dough was still a little hard to manage(very sticky. I baked for 15 minutes on an ungreased sheet. The end result is a nice cookie crunch, but I personally do not like the taste of butter in my cookie (meaning that I could taste the grease...it's definitely a rich flavored cookie, great with tea. But I was sold on the other recipe. I do not think I'll be making these again.

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Fabulous! Okay, I'll admit, finding ginger preserves is a bit of a pain (found it in the Indian food aisle of the supermarket and it's about $5 for a jar, but these cookies are really good! I was surprised. Other than chilling the dough for 30 minutes, you can make them really quickly. I wondered about the addition of mustard and pepper, but they really add a nice tang to the cookie. These cookies clearly have a ginger taste, but are not gingerbread. If you like spiced cookies, make these!