I'm sitting here in my wet boots typing this. I walked home through a bunch of puddles and slushy wet snow, but it was dark so I couldn't really see them, except when the car lights shone on them. =)
Here's some 'poison' I made today.....
...if you have a craving for Walnut Ginger Snap cookies, try this recipe. Betty Crocker and I worked this out.
Walnut Ginger Snaps
3/4 c. shortening (butter for softer cookies)
1 c. brown sugar (packed)
1 egg
1/4 c. molasses
3/4 c. shortening (butter for softer cookies)
1 c. brown sugar (packed)
1 egg
1/4 c. molasses
(grease your measuring cup and the stuff will slide out)
2 1/4 c. flour
2 t. soda
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 t. salt (very important!)
1 c. chopped walnuts
Mix your wet ingredients and brown sugar. Thoroughly mix in the remaining ingredients. You may cover the dough and chill for an hour or you can skip that and make your cookies ASAP.
Heat oven to 350, drop cookies from a teaspoon. Dip the tops in poison, er, white granulated sugar and place them on a lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet. Yields about 4 dozen cookies.
2 1/4 c. flour
2 t. soda
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 t. salt (very important!)
1 c. chopped walnuts
Mix your wet ingredients and brown sugar. Thoroughly mix in the remaining ingredients. You may cover the dough and chill for an hour or you can skip that and make your cookies ASAP.
Heat oven to 350, drop cookies from a teaspoon. Dip the tops in poison, er, white granulated sugar and place them on a lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet. Yields about 4 dozen cookies.
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