Cooking
Page 39 in the old book / page 74 in the new book
OK, first off I have to say – these were really good cookies. They smelled really wonderful while they were baking, they had great flavor and perfect texture, and they even had ICING! But...they did cause me a little anxiety. I had the last batch in the oven and was mixing up the icing when it suddenly dawned on me…the egg white in this icing isn’t going to be cooked. It was quite late and running to the grocery store for pasteurized egg whites wasn’t an option. I was willing to eat the cookies, but I wasn’t sure if I should bring them to work. I had visions of making the evening news…”...health officials announced earlier today that the salmonella outbreak that affected 26 in suburban Maryland was traced back to a single uncooked egg white…”
After agonizing over it for a little while, I finally decided to bring the cookies in to work but to assuage my guilt I would fully disclose the potential risk associated with eating them. I sent the following email:
From: Cathy
Sent: Tue 2/15/2005 10:53 AM
To: everyone
Cc:
Subject: cookies up front - please read below...
These have uncooked egg whites in the icing – it shouldn’t be a problem for most people but there is a small risk of salmonella. Anyone who is immunocompromised (big word from Phil) shouldn’t eat these – this includes people with certain medical conditions, the elderly and anyone who’s pregnant.
Anyway… they are sour cream ginger cookies
(My friend Phil put it much more succinctly…anyone who qualified for the flu shot should not eat these cookies.)
Happily no one got sick and all the cookies were eaten. These really were very tasty cookies - they have brown sugar and molasses and are spiced with ginger and cinnamon. The icing has vanilla and a touch of butter in it and was quite good. The recipe was recently reprinted in the Seattle Times (which oddly enough, didn't mention the egg white concern), so you can try them too!
Next week – Giant Ginger Cookies
Nutrition Facts
- Mondays With Maida - Swedish Ginger Cookies
Page 166 in the old book / page 202 in the new book The dough for these cookies handles like a dream. It is rolled at room temperature and is not at all sticky. It is a beautiful ebony color and smooth as silk when rolled. Rolling these cookies was almost...
- Mondays With Maida - Pumpkin Rocks
Page 53 in the old book / page 86 in the new book This is actually a cookie that I had made once before. The cookies are called rocks because of their shape rather than their texture. They are very good - sort of like a mini pumpkin muffin loaded with...
- Mondays With Maida - 24-karat Cookies
Page 50 in the old book / page 83 in the new book I swear it was an honest mistake. I forgot to give Phil his cookies this week. It had nothing to do with the fact that these were the worst cookies I've ever made from this book - bland and not at...
- Mondays With Maida - Giant Ginger Cookies
Page 40 in the old book / page 71 in the new book These truly are giant cookies. I was afraid I was making them too big, but I ended up with a couple more than the 28 that the recipe says it makes. I'd guess that each cookie has over 1/4 cup of dough....
- Mondays With Maida - Mountain Honey Gingersnaps
Page 38 in the old book / page 73 in the new book I was a little disappointed in these cookies. For some reason, between the description given in the book and the list of ingredients, I had high expectations. I was hoping for a crunchier cookie, but...
Cooking
Mondays with Maida - Sour-Cream Ginger Cookies
Page 39 in the old book / page 74 in the new book
OK, first off I have to say – these were really good cookies. They smelled really wonderful while they were baking, they had great flavor and perfect texture, and they even had ICING! But...they did cause me a little anxiety. I had the last batch in the oven and was mixing up the icing when it suddenly dawned on me…the egg white in this icing isn’t going to be cooked. It was quite late and running to the grocery store for pasteurized egg whites wasn’t an option. I was willing to eat the cookies, but I wasn’t sure if I should bring them to work. I had visions of making the evening news…”...health officials announced earlier today that the salmonella outbreak that affected 26 in suburban Maryland was traced back to a single uncooked egg white…”
After agonizing over it for a little while, I finally decided to bring the cookies in to work but to assuage my guilt I would fully disclose the potential risk associated with eating them. I sent the following email:
From: Cathy
Sent: Tue 2/15/2005 10:53 AM
To: everyone
Cc:
Subject: cookies up front - please read below...
These have uncooked egg whites in the icing – it shouldn’t be a problem for most people but there is a small risk of salmonella. Anyone who is immunocompromised (big word from Phil) shouldn’t eat these – this includes people with certain medical conditions, the elderly and anyone who’s pregnant.
Anyway… they are sour cream ginger cookies
(My friend Phil put it much more succinctly…anyone who qualified for the flu shot should not eat these cookies.)
Happily no one got sick and all the cookies were eaten. These really were very tasty cookies - they have brown sugar and molasses and are spiced with ginger and cinnamon. The icing has vanilla and a touch of butter in it and was quite good. The recipe was recently reprinted in the Seattle Times (which oddly enough, didn't mention the egg white concern), so you can try them too!
Next week – Giant Ginger Cookies
Nutrition Facts
- Mondays With Maida - Swedish Ginger Cookies
Page 166 in the old book / page 202 in the new book The dough for these cookies handles like a dream. It is rolled at room temperature and is not at all sticky. It is a beautiful ebony color and smooth as silk when rolled. Rolling these cookies was almost...
- Mondays With Maida - Pumpkin Rocks
Page 53 in the old book / page 86 in the new book This is actually a cookie that I had made once before. The cookies are called rocks because of their shape rather than their texture. They are very good - sort of like a mini pumpkin muffin loaded with...
- Mondays With Maida - 24-karat Cookies
Page 50 in the old book / page 83 in the new book I swear it was an honest mistake. I forgot to give Phil his cookies this week. It had nothing to do with the fact that these were the worst cookies I've ever made from this book - bland and not at...
- Mondays With Maida - Giant Ginger Cookies
Page 40 in the old book / page 71 in the new book These truly are giant cookies. I was afraid I was making them too big, but I ended up with a couple more than the 28 that the recipe says it makes. I'd guess that each cookie has over 1/4 cup of dough....
- Mondays With Maida - Mountain Honey Gingersnaps
Page 38 in the old book / page 73 in the new book I was a little disappointed in these cookies. For some reason, between the description given in the book and the list of ingredients, I had high expectations. I was hoping for a crunchier cookie, but...