Can the Barefoot Contessa do no wrong? Funny you should ask. The Make-a-Wish drama this past week made her sound like some heartless wench who can’t make time for a kid with cancer. (She ended up granting his wish to cook with her, claiming she didn’t hear about the request until it was all over the press.)
Turns out her recipes aren’t perfect, either.
While all the other (5+) recipes I’ve tried of hers have been solid (netting consistently delicious results), this one for her ultimate ginger cookies overdoes the ground cloves by a full teaspoon. Err on the side of caution with that stuff, or your cookies will taste the way the artsy kids in high school smelled. (Wish I’d read the user comments BEFORE I baked these). Also, you don’t need the full 6 oz of candied ginger—I used about 4 oz and it’s plenty ginger-y.
Having said that, it’s still worth trying this recipe. I typically don’t enjoy chomping down on chunks of ginger in baked goods. However, baby candied ginger (Ginger People makes a good one) has a more tender texture and none of the icky fibrousness you get from normal candied ginger.
Once cooled, these have a great crunchy-on-the-outside, chewy-on-the-inside texture. Another plus is that they don’t seem a unhealthy as your typical cookie, either (no butter).
Barefoot Contessa, time will tell whether you can redeem your reputation as a kid-with-cancer-hater. In the meantime, all it would take to redeem this recipe is a quick edit to your clove measurement.