Ginger Nut-Jobs
- Ready In:
- 25hrs
- Ingredients:
- 12
- Yields:
-
20-30 cookies
- Serves:
- 4-6
ingredients
- 1 gingerroot
- 2 tablespoons honey
- 2 1⁄2 cups white sugar
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 cup walnuts
- 3 cups flour
- 1 egg
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄8 cup butter
directions
- Ingredients:.
- Peel a three-inch section of your ginger root and chop it up into 1/8 inch bits. Place the ginger in a small container and put ½ inch water in the bottom, followed by 2 teaspoons sugar and 2 tablespoons honey. Stir and cover with a lid and chill for 24 hours.
- The next day, we make the dough. Using equal parts sugar and flour to start with, mix 2 cups flour with 2 cups sugar and add the salt. Add water until there is a pastry dough. Add the beaten egg and add flour as needed. The dough should not be very sticky. Then scrape in the ginger syrup mixture into the dough and hand-mix. Form quarter-sized balls.
- Turn the stovetop to med. High heat and let the 2 tablespoons vegetable oil and 1/8 cup butter melt. Fry the dough balls and place on a tray. Toast the walnuts on med. Heat and then grind them up with a small bowl and the bottom of a cup. Mix in some cinnamon and nutmeg as desired.
- Heat 1/3 cup water and 2 tbsp brown sugar until a thick syrup. Mix with the nuts until pasty, like in baklava. Using a small spoon, put the nuts on top of the fried dough. Eat. Swallow. Repeat….
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RECIPE SUBMITTED BY
I live on the high seas.
For work, I commandeer your average sea-vessel, board it gallantly, realize I've forgotten to bring the plank aboard, send Joe back for it, by which time the merchants decide to join my crew. After a long days work of requisitioning food supplies from passing ships with my letter of marque, I enjoy cooking up simple fancies with my anachronistic record player and classical music swelling through the air only interrupted by the occasional seaman's curse and sightings of the Flying Dutchman by our delusional watch-man in the crows nest.
My pet peeves include this term. What is a peeve, anyway, besides the name of the poltergeist? I am also adverse to standard-size poodles and boxy tofu.
My favorite cookbook is Cap'n Crunch's Memoirs of Breakfast Cereal on the Adriatic Sea. I also like California Pizza Kitchen's family cookbook, Thai cookbooks, and most things ethnic. Southern food is good as well, but I'll leave it to Paula Deen to butter us up.