A Special Guest Calls For A Special Treat

Hey guys!  It’s Thursday, and that means 2 things:  I’m done with work for the week and MY MOM IS COMING IN TOWN!!! J

I love when she comes to visit me.  Her arms are usually filled with goodies from home such as Community coffee and special treats that only moms can think of.  She will be here until Sunday, and I am so excited about our time together.  We have plans to shop, drink wine, and eat yummy food at some of our favorite spots.  O, and we are going to the Nutcracker Market with a group of my friends tonight!  It is supposed to be really fun, and I know it will get us in the mood for the upcoming holidays!  I’ll try to take some pictures and post a weekend recap soon!

My mom always has a multitude of special treats waiting on me when I walk into the doors of her home (like homemade pumpkin bread and fresh cut flowers from her garden in my room), so I wanted to do the same for her.  She loves coffee as much as I do, so I tried to think of something that would go well with our first cup together…

A while ago, I was reading one of my favorite blogs and came across a tempting recipe for GINGERSNAPS.  I L-O-V-E gingersnaps, do you???  I’ve never made them before, and they turned out better than I could have hoped!

They have a crunchy/sugary crust on the outside, and are moist and chewy on the inside.

Make them today...you will not be disappointed!

Here's how I did it:

 First cream your butter (or shortening) and sugar together until they turn a pale yellow color, like this.

Then add in one egg and mix until just blended.

(The recipe calls for butter-flavored shortening.  I didn't have any, so I used regular butter instead).

 In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger.

 Open up your molasses.

 To make your life easier, spray your measuring cup with a nonstick spray so that the molasses comes out easily.

 Measure out your molasses.

 Add it into your butter/sugar mixture.

 See?!  Hardly a drop left!

 Begin adding your dry ingredients to the wet ingredients in small batches.

I add in a little flour at a time, then mix until just blended.

Repeat until dry ingredients are well combined with the wet ones.

 Then, using a spatula, scrape down the paddle attachment...

 ...and the sides of your mixing bowl.

Stir together one more time to make sure everything is evenly incorporated.

 Then, before you remove the paddle attachment from your mixer, do what your daddy tells you and unplug the mixer first, because "You don't want to lose a finger."

 Then safely remove attachment. J

 Spoon out a rounded teaspoon full of the batter.

 Put it in the palm of your hand.

 And roll into a ball.

 Then, pour some granulated sugar onto a plate.

And roll your dough ball in it.

 Until it is coated with sugar on all sides.

 Place cookies onto a silpat (or parchment-lined) baking stone (or sheet).

 Gently press down with your fingers to flatten them a bit.

 Bake at 375 for 10-12 minutes (or until they are golden around the edges).

Remove and allow cookies to cool slightly...

...only so that you don't burn your mouth when you take a bite J

They are SOOOOO good!!!

Do you think Mom will notice that I had a bite (or two)??

Enjoy the recipe!!!  Thanks again, Darby!  Go make these cookies and a fresh pot of coffee...

Mom called and said she's almost here!!  

The coffee is brewing.

I'll be back soon with details of our weekend...no telling what we'll get ourselves into J

****HAVE A GREAT WEEKEND!!!!!****

Gingersnaps

2 cups flour

2 teaspoons baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ginger
¾ cup butter-flavor shortening

1 cup sugar

¼  cup molasses

1 egg

sugar (to roll cookies in)

Directions:

Preheat oven to 375 degrees.

Sift the flour, baking soda, salt, cinnamon, cloves, and ginger together. Cream the shortening and 1 cup of sugar in a mixing bowl. Add the molasses and egg and beat well. Add the flour mixture and mix well. Roll into small balls, adding additional flour if necessary to make the dough easy to handle. Dip in sugar and place 2 inches apart on lightly greased cookie sheets. Bake at 375 for 10 to 12 minutes or until golden brown. Cool on wire racks.

Makes 250 to 300 small cookies.

(I made average size cookies, slightly pressed the balls of cookie dough down before baking and baked 10 minutes… perfection! – Darby)

Recipe from: Darby

Originally from: Junior League of Gwinnett and North Fulton Counties