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1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
3 cups rolled oats
1/3 cup candied ginger, diced small

1. Adjust oven racks to low nd middle positions and preheat oven to 350 degrees. Line two large cookie sheets with parchment paper (or, if you have Silpat, use this; it is preferable.

2. Whisk flour, salt, baking powder, nutmeg and ginger together in medium bowl and set aside.

3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; bet until fluffy, about 3 minutes. Beat in eggs one at a time.

4. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats. Stir in candied ginger.

5. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls and place balls on parchment- or Silpat-lined cookie sheets, leaving at least 2 inches between each ball.

6. Bake until cookie edges turn golden brown, 18 to 22 minutes. Halfway through baking, turn cookies sheets from from to back and also switch them from top to bottom. Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.

This book is available at BJ's for $20 instead of the retail price of $30. It is an excellent cookbook and is chock full of great recipes, including the best I've ever followed for fried chicken.

I get Baker's Cut crystallized ginger from Trader Joe's. There are three Trader Joe's in Connecticut, one in Westport, ne in West Hartford across fromt he Westfarms Mall, and another in Orange, and lots in Massachusetts. Silpat is a French product, a silicon-treated sheet that fits on a cookie sheet and almost assures superb baking. It is also incredible for rolling out pie dough or kneading bread. It is washable and is good for use hundreds and hundreds of times. It is available through the King Arthur Catalog (800-827-6836) or at Williams-Sonoma at Westfarms Mall.

2 cups of heavy cream
3/4 cup sugar
juice of 2 lemons or 2 limes

Pour heavy cream and sugar into a heavy-bottomed, non-reactive saucepan. Bring to a boil, stirring constantly. Reduce heat somewhat and stir vigorously for 3 minutes. Remove from heat and stir in lemon or lime juice. Pour into 6 custard cups and refrigerate for a couple of hours. Serve in cups, garnished with raspberries and dusted with confectioners' sugar.

According to Food Lover's Companion, by Sharon Tyler Herbst, a posset is a hot drink, consisting of hot milk, wine or ale, sugar and spices, considered in the Middle Ages to be a remedy for colds. Since this recipe came from a proud Irishman, he will insist that his definition is the correct one.