The thing is, my dear birdies, the chocolate chip cookie gets a ridiculous amount of attention.
The gingersnap is where it’s at.
I’ve been baking these sweet and tenderlicious babies fairly often in the past month and am prepared to share the ultra secret recipe avec toi this evening.
Follow these directions and then taste the nectar of the baking gods:
1 CUP WHITE SUGAR
3/4 CUP SOFTENED BUTTER
1 EGG
4 TBSP MOLASSES
2 CUPS FLOUR
1 TSP SALT
2 TSP BAKING SODA
1 TSP CINNAMON
1 TSP CLOVES
1 TSP GINGER
Cream together the sugar, butter, egg and molasses until fluffy.
Sift together dry ingredients and add to the creamed mixture.
Roll small balls of dough in sugar and bake on a cookie sheet at 350F for approximately 12 minutes.
***These are the changes I make to this recipe***
I use 3/4 of sugar instead of a full cup.
I use 1/2 cup of butter instead of the full amount recommended.
I free pour my molasses and wind up using FAR more than 4 tablespoons of the stuff.
I love these cookies.
Nay, I adore them.
I’d recommend them with a cup of THIS tea.
Delightful!
OH GOSH. While I’m on the topic of food. I whipped up some pad thai noodles with tofu
over the weekend and it was so scrumptious, you have to try it. THIS is the recipe I used.
Go heavy on the cilantro.
Also, I didn’t use the tamarind paste because I couldn’t find any in the grocery stores of Pocatello. Mmmfffffffft.
I’m headed for California on Thursday and I’ll hunt some drattedly elusive paste stuffs whilst rambling about The Golden State.
In other news, I made some stuff!
It looks like I’ll be doing a shop update on Wednesday morning,
packing and shipping on Wednesday night
and flying to CA on Thursday morning. WHEEE!!!
Ain’t life grand?
This is the tip of the iceberg of what will be available on Wednesday!
Now I’m off to joggy the oggy doggy,
whip up a tasty dinner
and then RW and I have a movie date!
Smooches to you all,
The Plume