What’s This Doing Here?

July 25, 2009

You may be wondering what a cookie recipe is doing in the middle of a proofreader’s blog. The point is this: When is it more crucial for information to be correct then when you’re trying out a new recipe? Okay, so maybe it’s more important for it to be correct when you’re building a skyscraper or flying a jumbo jet. But how many of us are builders or pilots? Let me rephrase that: When – in our day-to-day lives – is it more important for information to be correct? You certainly don’t want to add 12 cups of something to a new recipe only to realize you were supposed to add 1/2 cup of it. Similarly, 1 tsp. of cayenne pepper is certainly a lot to add to a recipe for guacamole – but one tbsp. of cayenne could leave your guests’ mouths on fire for days. So you see my point.

I’ve gotten several requests for my lemon-ginger oatmeal cookies, so I figured I’d post it for anyone who wants to give it a whirl. These are tasty cookies with a light texture and an exquisite mouth feel… particularly delicious with a cup of your favorite tea (as one of my co-workers pointed out).

Rita’s Lemon-Ginger Oatmeal Cookies

¾ cup shortening

1 cup brown sugar

½ cup granulated sugar

1 egg

½ teaspoon baking soda

½ teaspoon salt (optional)

Freshly squeezed juice of ½ lemon

Grated zest of 1 lemon

¼ cup candied ginger, grated (or finely minced)

3 cups rolled oats

1 cup flour

Preheat oven to 375° F.

Cream together shortening and sugars. (I use my KitchenAid mixer, turned to a medium speed; it generally takes several minutes to incorporate plenty of air into the mixture.) Next, add the egg, baking soda and salt and continue to beat ’til light and fluffy. Now add the lemon juice, lemon zest and candied ginger. Keep beating until everything is well blended. Add the oats in three or four batches, beating well after each addition. Gradually blend in the flour. Dough will be soft and kind of sticky. Drop by rounded teaspoonfuls about one inch apart onto ungreased baking sheets. Bake 15 to 17 minutes or until lightly browned and just barely set. Cool slightly and remove to rack to finish cooling. Makes about 5 dozen.

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