Saturday, December 5, 2009

The Great Bake III

This one is a "two-fer"...

I have been looking for a good gingersnap recipe for a while... one that gives you the snap that you are looking for, but is safe enough for my kid to eat without crying. Like chilies, you really have to titrate the ginger to your own/your guests tastes... to me, what I made are wimpy as I cut the ginger a bit, but you can feel free to let her out to dance.

I have a fantastic Gingerbread Person recipe from my Aunt Linda, but that dough is a different consistency and made for rolling and cutting out. This is softer and chewier and fantastic with a cup of tea. I found this recipe somewheres on the in-tarwebs. If I find the link, I will post credit where due...

Gingersnap Cookies

3/4 cup unsalted butter, vegetable shortening or margarine, room temperature
1 c firmly packed brown sugar
1 egg
1/4 c molasses
2 1/4 c all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar (for rolling in)

Lightly grease or spray (with non-stick cooking spray) your measuring cup before adding the molasses. This prevents the molasses from sticking to the cup.

In a large bowl, cream butter, brown sugar, egg and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Shape dough into 1 inch balls. Roll the balls of dough into the granulated sugar, coating them thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets.

Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covereed with little cracks). Remove from oven and cool on wire racks

(Makes 3 dozen or so)

Ginger Snaps
Mmm.... we're completely snap-happy here


The spacing on the pan is very important. These cookies spread a lot and you will be breaking them apart otherwise. I forgot that, so a few of mine have small break marks on one side. I used everyday sugar on them, so in low lighting, they twinkle. You can use a larger grain for really visible sugar.

My son won't leave them alone!

As promised, this installment is in fact, a two-fer. After Quinn went to bed last night, I made some Kentucky bourbon balls. Guess what I used for bourbon? ;) However, after the addition of Tennesee's finest and some Georgia pecans, I'm not sure what makes them "Kentucky" balls... food for thought over a glass of the amber nectar... These are a new addition to the recipe book this year and are an instant inclusion in my list of holiday classics. One year Vic and I made rum balls (I have a good recipe for that too), but it didn't make a lot for the effort put into it. To stretch it out, we rolled them small. Her husband Steve dubbed them "Christmas Pills", which they have remained since, despite how big I roll them. Well, if those are pills, these are certainly Mommy's Little Helpers. These should not be eaten and then get behind the wheel. These should not be given to those pregnant and breastfeeding. These should be served only to people you like, or better yet, hide them in the linen closet and use them to get through the holidays. Inlawsh? Wat inlawsh?

No Bake Kentucky Bourbon Balls

4 T unsweetened cocoa
2 c + 1/2 c powdered (confectioners) sugar
1/2 c good quality bourbon whiskey
1/4 c light corn syrup
2 1/2 c crushed vanilla wafers (cookies)
1 c chopped nuts (pecans, walnuts or hazel nuts)

In a large bowl, sift cocoa and 2c of the powdered sugar together. Add the whiskey and corn syrup; mix well until blended. Fold in crushed vanilla wafers and nuts and mix thoroughly.

Roll dough into small balls and then roll in 1/2 c powdered sugar. Store in an air tight container.

Kentucky Bourbon Balls
Yes, I have combined my love of chocolate and Jack. Help me.

Jeebus Crispy in a rowboat these are good! As you let them sit (if you can resist them that long), the booze will permeate throughout the cookie more and the white sugar will fade. I opened the tin this morning to take this shot and a snootful of deliciousness greeted my nostrils.

These may not make it to Christmas. I'm just throwing that out there now.

No comments: