In my excitement I made some rash decisions, and once home I realized the error in my ways. Several key herbs were missing, but, I can always go back tomorrow.

First on my list of treats? Ground ginger, cloves, and cinnamon (not to mention fenugreek seeds, poopy seeds, sesame seeds, chili powder, cardamom seeds, cumin, thyme, parsley, oregano, & paprika). I made some ginger-molasis cookies with my new spices, and altough not chewy & chruncy, they are certainly tasty. In the words of my man crow “my best flavor yet.” Although, I still am falling victim to what I call a biscuit cookie. A cookie that tastes good, but is too fluffy, and not dense enough to truely be called a cookie.

Ginger-Molasses Spice Cookie

Wet: 3/4 c butter room temperature, 1 cup light brown sugar lightly packed,  1/4 molasses (I used pomegranate molasses), 1 egg
Dry: 2 1/4 cups flour, 1 t baking soda, 2 T ginger, 1 T cinnamon, 1 t clove, 1/4 t salt

Method: Mix wet ingredients in order. Sift dry ingredients together in a separate bowl. Add dry to wet in 3 installments. Ball in 1 T balls and space evenly on a baking sheet. Set oven at 350. Bake aprox. 10 minutes.