Work Text:
Laudna,
Throughout my many years fighting to keep the Heartmoor Valley out of the destructive reach of modern advancements that threaten the integrity of the beautiful place I once called home, it seems that I have forgotten the root of my cause. I spent so long away from the peace of the Valley, so long in the stink of this city, that I could never bring myself to return to that little corner of this world untouched by the rest of what my life had become. Perhaps it had been cowardice on my part. Perhaps shame. Regardless, my path never again touched the grounds of the Heartmoor Hamlet. It was a beautiful stretch of land, in my day. Open fields, a decadent greenhouse, a firm, warm farmstead. In my absence, I know the property has fallen into disrepair, and yet I have no doubt you’ll be just fine there. You see, out of all the colleagues and apprentices I have mentored in my years warring against the effects of modernism, you were my most brilliant pupil, and someone I now consider a close friend. This is why I have imparted to you full ownership of my estate, Heartmoor Hamlet, which stands in the quiet harbor that is the Heartmoor Valley.
Not only do I trust you to restore the land to its former visage, but I have one last task to ask of you. It has come to my attention that Legend Peak Market’s CEO has set up a branch in the Valley looking to further capitalize on the pockets of good, unsuspecting people. I have no doubt the people of the Valley will rally to our cause, they’re hardworking folk who take pride in their trades, at least from what I can remember. However, with the state of finances in the Valley, I understand why Mayor Bell had no choice but to harbor Ms. Thull’s advancement into town. It is my hope that somehow, we can make one last stand against the attempts to cultivate the wild spirit of Heartmoor Valley– which is why I’ve left the estate to you, Laudna.
I am no stranger to hurt, to hardship, and I have witnessed the way the confines of society weigh heavily on your shoulders. I saw how losing to the Briarwood Foundation had affected you and while I do not know the reason that drove you to fight against them as hard as you did, I cannot help but appreciate that it led you to me, and to this opportunity. Final words of wisdom, dear friend: Do not let one loss, no matter how hard, hold you back from achieving greatness. You are more than capable of reaching it. I hope this is the nudge you need to further that growth.
When you get to the town of Lantern Spire, seek out the mayor, Bertrand Bell. He is an old friend of mine and has already been given the instruction necessary to see this arrangement through. Finally, I have attached to this letter my maple ginger cookie recipe. I know they were your favorite. Stay bright, my friend. Never lose hope of the dream of a brighter tomorrow.
Sincerely,
Mr. Ariks Eshteross.
- All-purpose flour – Measure by weight for best results. Otherwise, use the spoon and sweep method.
- Baking soda – Not sure if your baking soda is still good? It’s easy to test it!
- Ground ginger – Take a whiff of yours to make sure it’s fresh for the best ginger flavor.
- Ground cinnamon – Check your cinnamon for freshness, too.
- Salt
- Unsalted butter – Melt the butter and allow it to cool slightly before mixing.
- Brown sugar – I most often use light brown sugar, but dark brown sugar should work, too. You’ll get more of the molasses flavor from dark brown sugar.
- Egg – Set out the egg when you begin baking to allow it to come to room temperature.
- Maple syrup – Use a good quality maple syrup that you like. Don’t confuse pancake syrup for maple syrup.
- Turbinado sugar – This is a coarse, unrefined sugar. A little sprinkle of it on top of the cookies before baking adds a little sparkle and a bite of sweetness. I like turbinado sugar here for its brown color, but any coarse sugar will work.
- These cookies mix easily without any extra fuss. You’ll need a couple of mixing bowls, a hand or stand mixer, and your trusty baking sheets. If you’ve got a 1-tablespoon cookie scoop, get that out, too, to make baking these cookies even simpler and quicker.
- Combine the dry ingredients. Whisk together the flour, baking soda, ginger, cinnamon, and salt..
- Combine the wet ingredients. In a separate bowl, mix the cooled butter and brown sugar with an electric mixer on medium speed until thoroughly combined. Add the egg and maple syrup, and mix well.
- Add the dry ingredients to the wet ingredients. With the mixer speed on low, gradually add the flour mixture, and mix just until combined.
- Chill the dough. Cover and refrigerate the cookie dough for 1 hour. You can chill longer, but you may need to let the dough sit at room temperature for about 10 minutes until it’s more easily scooped.
- Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Portion the dough. Using about a tablespoonful of dough at a time, roll the dough into balls. I use a #50 scoop to portion and then roll between my palms to form a ball. Place the cookies on the prepared pans, leaving about 2 inches between them. Flatten the top of each cookie slightly. If you like, sprinkle the top of each cookie with turbinado sugar.
- Bake. Bake the cookies, one pan at a time, for 12 to 15 minutes, or until the cookies are golden brown and appear set.
- Cool the cookies. Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
Make sure your spices are fresh. Ground spices lose their flavor over time. If yours have been in the pantry for a while, it may be time to get new ones. Use a good quality maple syrup. Remember that the darker the syrup, the stronger the flavor. Use a cookie scoop. Your cookies will not only all be the same size, but they’ll also bake more evenly because of that. After scooping, roll the dough between your palms to form balls of dough. I hope you enjoy these for as many years as I have, and that perhaps someday, you find someone dear to your heart to enjoy them with.