New Holiday Treat: Garlic Gingerbread Cookies

A while back someone I remember reading through a thread where someone posted a recipe for pork ceviche and it sounded pretty crazy. But sometimes crazy ends up tasting pretty good.

So last night, we were having some garlic bread with our lasagna while the gingerbread cookies baked in the oven. I could smell the gingerbread while eating the garlic bread and I thought, "Hey, this goes together pretty well." Garlic and ginger I use all the time in cooking and I figured this could be something new.

I had made gingerbread cookies with other things that ginger goes well with, like oranges and orange zest. Why not garlic?

So I tried this morning and the first batch, I'm not gonna lie, was pretty awful. I added minced garlic in with the molasses. I knew, by smell, before I took them out of the oven that they weren't going to be good.

And they weren't.

But I didn't give up, there. In the past, when the garlic taste is too strong, I just roast it. And it mellows out the sharpness of the garlic taste and becomes a bit sweeter.

So I roasted a head of garlic and plucked out a few cloves and mashed up for the next batch.

Delicious!

I ended up trying a few different things that worked (crushed red pepper with dark chocolate, a batch with pineapple) and things that didn't (fresh basil).

Garlic is so versatile and I think this is one recipe worth playing with.