Recipe: Ginger Snaps

[Guest guest]

I'm sitting at the computer with Juniper in her sling (on me) having

her mid-day snooze after a good feeding. I've been wanting to get

back into this group, but haven't had a lot of desire to sit at the

computer. Today, I do.

 

I'd like to share the recipe of the ginger snaps I made on the day I

gave birth. These are from Mrs. Fields Cookie Book.

 

2 1/2 c flour (I used whole wheat)

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground ginger

1 tsp diced crystallized ginger

1/2 tsp allspice

1/2 tsp ground black pepper

1 1/4 c dark brown sugar, firmly packed

3/4 c salted butter, softened

1 large egg

1/4 c unsulfured molasses

 

Preheat oven to 300F.

In a medium bowl combine flour, soda, salt, both gingers, allspice

and pepper. Mix well and set aside.

 

In a large bowl, mix sugar and butter with an electric mixer set at

medium speed. Scrape down sides of bowl and then add egg and molasses

and beat at medium speed until light and fluffy.

 

Add the flour mixture and mix at low speed just until combined. Do

not overmix. Chill the dough in the refrigerator for 1 hour - the

dough will be less sticky and easier to handle.(I skipped this step

as I knew I didn't have an hour to wait, instead I put the dough in

the fridge while waiting for the first batch to cook.)

 

Form dough into balls 1 inch in diameter. Place on ungreased cookie

sheet, 1 1/2 inches apart. Bake about 25 minutes. Transfer cookies to

a cool, flat surface immediately from oven.

 

Enjoy!

[Guest guest]

Hi Denise:

 

Congrats on Juniper.

 

I hope all is well for all 3 of you.

 

Gayle