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Gingersnaps photo by Hannah Messinger recipe by Katie Mooney makes 40-50 small cookies 1 stick unsalted butter 1 cup sugar, plus extra for rolling 1 large egg 1 /3 cup molasses 2 cups all purpose flour 2 teaspoons baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon salt 1. Cream butter and sugar together for about three minutes on a medium speed. Add egg and molasses and beat until incorporated. 2. In a separate bowl combine flour, baking soda, ginger, cinnamon and salt; fluff with a fork or whisk. Add dry mixture to wet in three batches. 3. Refrigerate dough for 30 minutes. 4. Scoop dough into 2 teaspoon sized balls and then roll in sugar until covered. 5. Bake at 350° for 9-12 minutes, depending on how crunchy you like them. Cookies should crack slightly in the middle when they are done.

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foodiecrush.com

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.