Oh my! I've been a very bad blogger. Sorry I haven't posted anything during the month of September. Work got in the way.
Anyway I can't believe it's October already. Halloween and Christmas are just around the corner. This year, I want to bake all the holiday Christmas cookies that I can. Let's start with something totally crisp and comforting, like sugar sprinkled Honey Ginger Snaps cookie. This recipe is adapted from the book Santa's Favorite Cookies: Sweet Treats for the Christmas Season.
Enjoy!
HONEY GINGER SNAPS
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1/8 tsp salt
- 1/8 tsp ground cloves
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
Preheat oven to 350F. Grease cookie sheets. Combine flour, ginger, baking soda, salt and cloves in medium bowl.
Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy. Beat in honey, egg and vanilla until fluffy. Gradually stir in flour mixture until blended.
Shape mixture into 1-inch balls. Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat. Place 2 inches apart on prepared cookie sheets.
Bake 10 minutes or until golden brown. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
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1 comments
It says beat butter & shortening, however only butter is listed on the ingredients. Is shortening an ingredient? If so, how much is needed?
ReplyDeleteSweet! Your comment is appreciated!