However, I had signed up for a 6 hour workshop that started at 2:00 p.m. and didn't want to leave Bailey alone all day long, so I was at home instead of being with my friends. I don't normally have the television on, but on that morning, the quietness of the house lead me to turn on GMA (Good Morning America). While sitting on the sofa, Bailey sleeping on the back cushion directly behind me, I watched, as millions were doing, the tragedy unfold. The first thing I did was called my husband, who was just coming in from the gym before going into work (it was only 6:00 a.m. pst). I told him to turn on the television and then I wanted to call my girls. I was able to get a hold of Erin because like my hubby, she was three hours behind me, and tell her what was happening. Even though she had relocated to Pasadena to be closer to her fiance, her main office was in Manhattan, and she needed to know what was happening there. Kelly was in class and I had to wait to talk to her, but I kept trying because I needed to hear all of their voices.
I wasn't going to bake today, but then I knew that baking was a calming part of the day eleven years ago; it kept me focused on the events that were unfolding and from trying not to miss being with my family. Ginger cookies are a favorite in our family and usually I add molasses, cinnamon, and cloves, but this one is just ginger. Ginger is a rhizome and besides its many culinary uses, it also has just as many medicinal ones...including a digestive aid. These cookies have few ingredients, but with a cup of tea, a welcomed tranquility on this day of a quiet remembrance of the lost lives and heroes of The Towers, the Pentagon, and Flights 11, 175, 77, and 93.
1 1/4 cups + 1T (2 1/2 sticks + 1T) unsalted butter, at room temperature
2 1/4 cup light brown sugar, packed
1 T vanilla extract
2 large eggs
2 3/4 cups King Arthur all-purpose flour
1/2 tsp. baking soda
1 T + 2 tsp. ground Ginger
1/4 tsp. Kosher salt
1/3 cup mini ginger chips (optional)
Preheat oven to 350F-degrees. Line a baking with parchment paper and set aside.
In a stand mixer, cream the butter, sugar, and vanilla together thoroughly until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Sift the flour, baking soda, salt and ginger together and add to the batter, beating on low just until combined. Stir in the mini ginger chips, if using.
Use a 2-tablespoon scoop to measure the batter, roll tops in Turbinado sugar, then, place on the parchment lined baking sheet.
Bake for 10 to 12 minutes, until golden brown. Let cool 5 minutes or more before transferring to a rack to cool completely.
A package of these cookies will be in a box headed to my grandson...because like his mama, he likes ginger cookies too. Never Forget!