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Can I admit something? I used to hate cherries. And I really mean hate. I'd look around me, wide-eyed, every time cherry season rolled around, horrified at the speed with which everyone I knew gobbled them up.
Four years ago, I would have wept at the thought of ruining a perfectly good ginger cookie with, gasp, cherries. Especially when ginger cookies are something I hold near and dear. The addition of cherries would have seemed like sacrilege.
Thankfully, a watershed event a handful of summers ago at the Serious Eats office changed my attitude forever. Ed brought in a big bag full of them. To uphold my title as a serious eater, I dutifully picked out the tiniest cherry and popped it into my mouth. It was all over from there. I was hooked.
So now, I welcome the addition of cherries in my precious ginger cookies. A full tablespoon of ginger, supported by cinnamon and nutmeg, makes these cookies really pack a punch. Candied Australian ginger coupled with unsweetened dried cherries gives them a nice fruity chew and a bright tartness that shines through the spicy dough. They may not be the most complicated cookies on the block, but they're definitely strong contenders for most delicious.
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