Tomorrow is Cookiemeggdon which, as I explained in my last post is the day all my friends come over and make their favorite cookie recipes. It is a blast and I can’t wait. This year I am making Ginger Snaps. They were a great hit last year so I thought I would share the recipe with you.
Here’s what you’ll need:
1 cup brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1/4 teaspoon of salt
1 teaspoon of ground clove
1 Tablesppon ground cinnamon
1 Tablesppon ground ginger
2 cups of flour
2 teaspoons of baking soda
1/4 cup white sugar
Here’s what you’ll do:
1. Preheat the oven to 375
2. Mix together the molasses, brown sugar, oil, and egg
3. In a separate bowl combine the cloves, cinnamon, ginger, flour, baking soda and salt.
4. Stir the flour mixture into the molasses mixture till a dough forms
5. Roll the dough into balls. Roll the balls in the white sugar.
6. Bake for 10 to 12 minutes
7. Let cool or else they won’t snap. Then Nom! These are pretty spicy and great with a dark roasted coffee.
In other news today I had to do emergency surgery on a sock monkey. I had to do it on site too because my 3 year old nephew refuses to sleep without the sock monkey I made him. If that’s not the ultimate reason to keep making stuff I don’t know what is.
I also made those salt preserved Meyer lemons I talked about last week. The recipe is from the book Canning for a New Generation by Lianna Krissoff. The book is great. It’s got all kinds of preserving recipes from around the world and recipes to make with the things you’ve preserved too. If you are interesting in canning check the book out and check out this particular recipe it is really simple. No water processing the jars or anything. Truly canning 101.
Here’s a picture of the lemons all jarred up:
Well that’s about it for this week, I am sure my next post will be full of cookie goodness.