Oh boy its good to be home. I love my family and Chicago friends, but there’s nothing like sleeping in your own bed. The outside temperature in San Diego isn’t too shabby either.
A while ago, some girlfriends started a meatless dinner club which meets every other Thursday. Although I’m not a vegetarian, I do eat meatless pretty frequently (mostly for cost, health reasons and personal taste preference) I love the idea of a dinner club since most of my inspiration comes from the internet, and its a completely different experience to dine with others, and see what types of dishes interest them. Although blogging is very much a community, it doesn’t compare to cooking and eating with people who are actually present in front of you.
Tonight is actually a dinner club day, but I’ve decided to skip this one since I’m doing the post-vacation shuffle. However, the last one I attended I was tapped to bring dessert, so I thought I’d share with you what I made. I tried to make this recipe as close to vegan as possible by subbing margarine for butter, but I couldn’t figure out a way around using the egg so I just went with it. My handy dandy Gourmet Garden lemongrass and ginger saved me a ton of prep time (seriously am obsessed with these two flavors!), and the cookies were a total hit! I made these a second time for The Hubs company BBQ, and they were gone in no time. Beware: these are soft, chewy and totally addicting.
Lemongrass Ginger Cookies recipe from Gourmet Garden
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp Gourmet Garden Lemon Grass
- 2 tsp Gourmet Garden Ginger
- 1 1/3 cup flour, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- Confectioner’s sugar
Mix together butter and sugar. Stir in egg and Gourmet Garden Lemon Grass and Ginger. Add flour, baking soda and salt and mix well. Drop by teaspoon onto lined cookie sheets. Bake 7-8 minutes in a preheated 350ºF oven. Let cool and dust with powdered sugar.