Merry Christmas!
I hope you’re
well-fed and have had a wonderful day with your friends and/or family! If you
still want a last minute dessert (or just want more cookies for the after
Christmas season), I bring this blog to a close with a recipe for some of my
most favorite cookies ever: ginger snap. These cookies go by quickly in my
household, which may or may not be a good thing. I hope you enjoy them too!
Ingredients:
1 cup Butter, softened
2 cups Brown sugar, firmly packed
1 Egg, well beaten
1 cup Molasses (I highly recommend Brer
Rabbit brand)
4 cups All-purpose Flour
½ tsp. Salt
2 tsp. Baking Soda
3-4 tsp. Ground Ginger
1 tsp. Vanilla Extract
1 tsp. Lemon Extract or Lemon Juice
Sugar (for rolling)
Begin by
creaming your butter. As you cream, gradually add brown sugar. Beat in your egg,
as well as the molasses until mixture is light and fluffy.
In a separate
bowl, stir together remaining dry ingredients. Blend into butter mixture along
with vanilla and lemon extract. Allow to chill until dough is easy to handle
(not sticking to your hands as you roll).
Roll into balls
and roll balls in sugar, coating them lightly. Place balls onto cookie sheet
and bake for 11-15 minutes (shorter times for softer cookies) at 350 degrees
Fahrenheit. Place on racks to cool, and then scarf down with a cup of hot
coffee. =)
Until next time~
Merry Christmas!
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