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Lynn's Creole Ginger Snap Cookies

SEASONING MIX

1 Teaspoon Black pepper 
1/2 Teaspoon Salt 
1/2 Teaspoon White pepper 
1/2 Teaspoon Ground ginger 
1/2 Teaspoon Dried thyme leaves 
1/4 Teaspoon Rubbed sage 
1/4 Teaspoon Ground cayenne pepper 
1/8 Teaspoon Ground cumin 

MAIN INGREDIENTS

2 Tablespoons Chicken, pork, or beef fat
2 Tablespoons Unsalted butter 
3/4 Cup Finely chopped onions 
1/2 Cup Finely chopped celery 
1/2 Teaspoon Minced garlic 
6 Cups Basic chicken stock 
1 Cup Pan drippings from chicken 
8 Each Gingersnap cookies 
1 Teaspoon Light brown sugar, to taste 
1 Teaspoon Ground ginger, to taste 

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. 

What is hateful to thyself do not do to another. That is the whole Law, the rest is Commentary.

- Hillel