Ginger-Tangerine Icebox Cookies

Candied Ginger, originally uploaded by Live♥Laugh♥Love.

As promised - finally, my candied ginger cookie recipe, which I've invented this holiday season (blame it on the 2 weeks of snow and very low temperatures - the perfect time to perfect one's skills in the kitchen). These turned out so well that I didn’t have a chance to photograph them before they were gone! I will do my best to take a picture next time I bake them before my in-house cookie monster claims them.

In this recipe, I tried to recreate the pleasure I've encountered in Squamish last spring with this decadent take on ginger that almost tasted like mastic and ginger. Of course, a cookie cannot taste like an ice cream but I wanted it to be special and very not gingerbread-like. Something more light and bright.

For the dough you will need:

7oz unbleached all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup light brown sugar

1 egg

1/4lb. butter, softened at room temperature

1 Tbs. tangerine zest (preferably Murcott) - or orange zest if you can't find tangerines

1 Tbs freshly grated ginger

4 Tbs. chopped candied ginger

1/2 tsp. dry ginger powder

1 Tbs. fresh tangerine (or orange) juice

1 tsp. pure vanilla extract

For the glazing you will need:

1/2 cup icing sugar

Lime juice from 1/2 lime

1 drop organic ginger CO2 extract


1. Sift together the flour, baking powder and salt

2. Using an electric mixer, cream the butter with the sugar. Add the egg and keep beating until evenly smooth. Add the rest of the ingredients - spices, citrus zest, juice and vanilla extract

3. Add the candied ginger and stir well.

4. Add the flour gradually until fully blended and start kneading the dough with your hands. Add more flour if required. Dough should be soft but not too sticky.

5. Split the dough into two portions and roll them into two logs. Cover with a plastic wrap and refrigerate or freeze for at least 2 hours.

6. Preheat the oven to 350 F.

7. Remove from freezer, and slice the logs into 1/4" thick cookies. Place on a baking sheet and bake for 12-15 minutes.

8. While the cookies are baking, prepare the glazing (if desired) by mixing all the ingredients together with a small whisk or a fork.

9. Cool on the cooling rack for 2 minutes.

10. Using a pastry brush, apply the glazing to the cookies (optional).


Mandarin Oranges & Sandalwood Incense

Tangerines & Sandalwood, originally uploaded by Ayala Moriel.
These two cute tangerines were given to me by Monique at my holiday soiree (they were fresher and brighter a week ago, I can assure you, but I procrastinated on this photoshoot) and they got me thinking again about the sandalwood-mandarin duo. As a result, I’m inspired to build something around this accord, or more likely - re-visit my ginger & amber perfume and add a sandalwood element to it.

I haven’t started working on this mod yet (scheduled to be mod #6). This week I was too busy baking cookies and entertaining as a way to cope with the snow and the extremely low temperatures (-8 during the day at times, which is very unusual for Vancouver at any given time). I still have to work on mod #5 with magnolia lily and jasmine to flesh out the heart and give the perfume more body. It sure is interesting to see how this perfume develops in teeny-tiny steps every time.

In the meantime, I’m using a shortcut and wearing some Obsession eau de toilette and resisting the temptation of taking advantage of the Boxing day specials and finally get myself the parfum extrait.
The large tangerines, by the way, were the best ones I’ve ever found in Vancouver in my 10+ years of living here. They turned out so great that I used them in a new ginger wafers recipe and it made it quite amazing really. I will post my recipe here soon, promise.
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