I am not much of a baker, though I would like to be.
One things I will bake during the Thanksgiving/Christmas holiday season (or why not Halloween?) is a batch of gingersnaps. They are small, sugary, spicy, and oh-so-nice! Perfect fall flavors...cinnamon, cloves, cardamom...these spices smell like holidays!
Speaking of spices...have I ever told you my spice rack drawer is my absolute favorite part of my kitchen?
{I am in love with this spicy pull-out!}
But I digress. Back to gingersnaps. They are perfect to bake for a holiday party, with a little dish of delicious creamy {pumpkin dip} on the side (recipe for that coming soon!)
Gingersnaps
1/2 cup unsalted butter (1 stick, room temp)
1 1/4 cups granulated sugar, 1/2 cup more for coating
2 eggs, beaten
1/2 cup molasses
1 tb balsamic vinegar
1 tsp vanilla extract
4 1/4 cup all-purpose flour
1 TB baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
1/2 tsp black pepper
(recipe yields 6 doz. snaps)
2. Lower speed, add "wet" ingredients: eggs, molasses, vinegar, vanilla
3. Sift together the "dry" ingredients: flour, baking soda, salt, and spices!
4. Slowly add the flour/spice mixture to the wet mixture and mix on low until well-mixed.
5. Divide dough into thirds. Place each portion on a piece of plastic wrop and form a 12 inch log with each. Wrap and chill for 1 hour.
6. Heat oven to 375 degrees F.
7. Slice logs into 1/2 inch thick disks. (Here is where I stray and roll the disks into balls!)
8. Dredge the disks {or, in my case, balls} in remaining half cup of sugar.
9. Bake for 10 minutes on a foil-lined baking sheet.
10. Let cool for 5 minutes, then transfer to wire racks.
11. Dip in a little {pumpkin dip} and enjoy!
(I promise to link up this sinful creamy recipe soon!)
Hope you're doing something spicy tonight!
;)
Meanwhile, I am headed to the gym. Ate too many cookies!
G
PS: Linking up to these fabulous link parties:
