as always, i made a few changes to the recipe. first of all, i very rarely use molasses. how can that be you ask? well, i live in the south and around here, we use sorghum. so what's the big deal about sorghum? it tastes better than molasses and it is a pure product meaning that it is just sorghum syrup that is extracted from sorghum cane and cooked down. no chemicals, no refining, nothing, just sorghum. not familiar with sorghum, read a few facts about it here. and for those of you with a diy fetish, here is an interesting article on just that, making your own sorghum.
when i roll out cookies, i use wooden dowels that are the exact thickness that i need to help guide my rolling pin and keep it all consistent. i also brush off as much of the excess flour as possible.
as the afternoon sun slowly sank, the light changed in the room. it seems that all of the classes and workshops i have taken suddenly came together in one quiet afternoon in my dining room. the light became the focus, not the cookies.
this light is fleeting. you must be just as quick to capture it. here it glides across the pan from left to right.
and now, it has moved. so quickly the color changes.
and changes still. the mood of the photo has changed as well.
would i make these again? meh...maybe. with changes. less water, no glaze. love that they are made without eggs and could easily be a vegan recipe by switching the butter to a non-hydrogenated shortening, a vegetarian butter or coconut oil. honestly, i have a wonderful gingerbread recipe and a damn good ginger snap recipe already so the likelihood is slim. but that vegan factor will keep them on the maybe list. to see how the other tuesdays with dorie bakers did with this recipe, visit the website. to bake along with us, pick up a copy of the book and, register at the website and start baking! the book can be found easily, it is still in print. try bookstores, online, your local library or a friend. whatever you do, just bake...