Hello again! It’s been a very long time since my last post! December flew by in a blur and although I did a LOT of baking, I had no time to write about it. My December was great, with exception of a 24-48 stomach flu that I picked up a few weeks before Christmas. Ruby had so much fun this year and got so many cool presents. Sean and I celebrated our birthdays before Christmas and our anniversary on New Year’s Eve. We went out for a nice sushi dinner with my family at the best Sushi place in town, Wasabi. Then we came home to a chilled bottle of champagne (the good stuff) and some Godiva chocolate truffles. It was a great night!
January has never been my favourite month. I get a little depressed once all the fun of December is over. To make matters worse, January has been extremely cold. In fact, the -30 temps played a role in my car breaking down and needing over $2500 in repairs. And to add to my terrible month, my football team got knocked out of the playoffs earlier than expected. Those damn Baltimore Ravens!
Even though December is long gone, I want to share this recipe for gingerbread cookies. I really never liked gingerbread cookies until I made these. They have such a soft texture and are sweeter because of the sugar coating and the added chips. I preferred the butterscotch chips but the white chocolate chips were good too. Anyways, give them a try and let me know what you think (even if it’s not until next Christmas)…
From: Culinary Concoctions By Peabody
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips and/or butterscotch chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate or butterscotch chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.