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.
Photo 1 of 21
Just like a Dutch painting.
Photo 2 of 21
First up, dry ingredients.
Photo 3 of 21
Add all the pretty spices.
Photo 4 of 21
Photo 5 of 21
Then you'll melt some butter. (Obviously.)
Photo 6 of 21
So that looks delicious. (Brown sugar, butter, molasses, sour cream.)
Photo 7 of 21
Stir it into abstract art.
Photo 8 of 21
Separate one egg and save the white for later.
Photo 9 of 21
It gets added, along with another whole guy.
Photo 10 of 21
Whisk whisk whisk.
Photo 11 of 21
Zucchini, you're up.
Photo 12 of 21
As is the dried fruit. PassTheKnife says it best: try not to eat too many.
Photo 13 of 21
Give it a quick stir.
Photo 14 of 21
Remember the dry ingredients? Now is their time to shine.
Photo 15 of 21
When it looks like this, let it hang out in the fridge. (Really -- the batter will improve the longer it sits.)
Photo 16 of 21
Ready to bake? Divide the batter into two pieces. (It will be significantly stiffer by this point.)
Photo 17 of 21
And shape them into logs on top of parchment.
Photo 18 of 21
Photo 19 of 21
Whisk that leftover egg white until it's frothy.
Photo 20 of 21
And then brush it over the logs -- it will give everything a nice sheen -- and bake.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.