Recipes:

Ginger Spice Mead Cookies

By: Beth Paiva, Pastry Chef
Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

2 cups flour

1/2 cup sugar

1/2 cup butter

1/3 cup molasses

1/3 tsp. baking soda

2 T. ground ginger

1 1/2 tsp. cinnamon

1 tsp. allspice

3/4 cup CHAUCER'S Mead

pinch of salt

Makes about 2 dozen cookies

Procedure:

1. Preheat oven to 350°.

2. Cream butter and sugar together until smooth.

3. Scrape down sides of bowl and mix in molasses.

4. Scrape down sides of bowl and mix in the CHAUCER'S Mead. (should be moist).

5. Add  and mix in all dry ingredients, mix until everything is incorporated.

6. Scoop onto a greased sheet pan, and bake for about 16 minutes. Cookies should be slightly firm to the touch when done. Serve warm.

7. If desired you can dip the top in the warm Mead for extra Mead flavor.