Comments on: Garam Masala & Candied Ginger Cookies

By: Susan S. Bradley

Susan S. Bradley — Mon, 19 Dec 2011 18:32:52 +0000

Alan, cornmeal cookies are a tradition of Italian cuisine. They add a crunchy texture and wonderful flavor. I adore them. Use a fine ground cornmeal, not cornmeal grits.

By: Alan Barrington

Alan Barrington — Mon, 19 Dec 2011 14:54:10 +0000

What possible use is the corn meal?
We tried (expensively) to make these. The corn meal, no matter that we ground it in a spice mill, made them uneatable. Corn needs some liquid to get soft. Otherwise it is like eating sand.

By: Susan S. Bradley

Susan S. Bradley — Thu, 06 Oct 2011 05:55:41 +0000

Mary, so glad you tried and liked them. I think they should make a perfume out of those spices. I’d wear it, for sure.

By: Mary

Mary — Thu, 06 Oct 2011 01:04:13 +0000

I came across this recipe while looking for an interesting recipe to sink my extra candied ginger into. It sounded so interesting I just had to try it. I had some doubts but you were right. By the end of the first cookie I was in love with them and people I’ve given them to seem to like them too. Although when I toasted the spices man did it smell up the whole house.