WHO: PassTheKnife is a New York City mom who conducted her first cooking lesson at age 5, when she taught her older brother to make toast.
WHAT: An old New England recipe for gingery molasses cookies is brought to the 21st century -- where it deserves to stay.
HOW: Pack your batter with all the best baking spices and add flax meal, grated zucchini, and dried fruit. Bake it in two large, almond-sprinkled logs, slice into cookies, and enjoy for weeks.
WHY WE LOVE IT: There’s something about updated recipes from the past that we just can’t resist (hello, Jell-O Fluff and Icebox Cake). So when we saw Grandma’s Hermit recipe with a modern upgrade, we immediately fell for it. Ginger cookies and zucchini bread unite forces in a chewy, crumby cookie that has almonds for crunch, dried fruit for sweetness, and sour cream for tang. Brown sugar keeps these cookies moist for days, so go ahead and take a detour on your road trip – you’ve got enough cookies to last you.
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Just like a Dutch painting.
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First up, dry ingredients.
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Add all the pretty spices.
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Then you'll melt some butter. (Obviously.)
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So that looks delicious. (Brown sugar, butter, molasses, sour cream.)
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Stir it into abstract art.
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Separate one egg and save the white for later.
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It gets added, along with another whole guy.
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Whisk whisk whisk.
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Zucchini, you're up.
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As is the dried fruit. PassTheKnife says it best: try not to eat too many.
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Give it a quick stir.
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Remember the dry ingredients? Now is their time to shine.
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When it looks like this, let it hang out in the fridge. (Really -- the batter will improve the longer it sits.)
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Ready to bake? Divide the batter into two pieces. (It will be significantly stiffer by this point.)
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And shape them into logs on top of parchment.
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Whisk that leftover egg white until it's frothy.
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And then brush it over the logs -- it will give everything a nice sheen -- and bake.