This ginger and lime cookie is inspired by the ginger ale and lime drink that Juliana Skiff, a recurring character in the final season of The Sopranos, orders at The Bada Bing in the episode "Johnny Cakes." I had never heard of that combo before and couldn't wait to try it. It's still my "cocktail" of choice.
I got the "Skiffle" part from Tony Soprano's malapropism of Juliana's name when he introduces her to Carmella at Christopher's wake in the episode "Kennedy and Heidi."
A little too much detail? Yes, I am a geek. Full disclosure though: Jon and I watch an episode or two of The Sopranos every night before falling asleep. If the power ever goes out, we'll entertain each other for hours doing Sopranos finger-puppet theater.
These cookies are so good. They're loaded with flavor and have the perfect crispy/chewy texture. As usual, I use multiple forms of an ingredient to pump up the flavor: powdered ginger, crystallized ginger, ginger beer, and ground-up ginger snaps. And then there's the lime: zest, juice, and extract. A touch of cinnamon, nutmeg, and honey round out the mix. A roll in turbinado sugar gives the cookies a nice shine and a crispy finish.
|2 sticks butter|
1 1/4 cups white sugar
1 cup dark brown sugar
2 egg yolks
1/2 cup ginger beer
3 tablespoons lime extract
3 tablespoons lime zest
1 tablespoon lime juice
1 tablespoon honey
3 cups oatmeal
2 1/2 cups finely ground ginger snaps
1 1/2 cups flour
1 tablespoon roughly chopped crystallized ginger
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup turbinado sugar
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Refrigerate the dough for 30 minutes (to allow the flavors to mingle).
- Shape dough into balls--about 2 tablespoons each.
- Roll each dough ball evenly in turbinado sugar.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.