Sunday, November 25, 2012

Impulse Cookies: Gingersnap Edition



This is going to have to be a quickie post, because I have to go to bed.

You see, our upstairs neighbor is in the habit of blasting his music at odd hours on Sunday mornings

Today he was blasting it around 4:30.

I was not amused.

Tomorrow I have a long day, and as you can imagine, I'm tired.

So this will be quick.



Cookies.

Gingersnaps.

Made them on pure impulse (and some other ingredients).

Recipe below.



Gingersnap Cookies

Ingredients:

  • 1 Cup whole wheat flour
  • 1 Cup all-purpose flour
  • 1.5 tsp baking soda
  • 1.5 tsp ground ginger
  • 2 tsp cinnamon
  • .5 tsp salt
  • .5 tsp pepper
  • 4 Tbsp butter/margarine
  • 7 Tbsp canola oil
  • 1/3 Cup sugar
  • 1/3 Cup Splenda (or other bakeable sugar substitute)
  • 1/2 tsp vanilla
  • 1/4 Cup molasses
  • 1 Large egg
  • Extra sugar for rolling
Instructions:
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine the dry ingredients (all except the sugar) in a bowl (or in a tupperware container, and shake)
  3. In a separate bowl, mix the sugar, butter, and oil until fully combined.
  4. Mix in the vanilla, molasses, and the egg.
  5. Add in the dry ingredients and mix until all of the flour is combined.
  6. Now you can do one of the following:
    1. Either you can form this into logs and freeze it until firm and sliceable OR
    2. Place the dough in the fridge until slightly firm, form 1-2 Tbsp sized balls, roll in sugar, flatten, and place on baking sheet.
  7. Bake for about 10-14 minutes, until they are puffy and cracked on top.
  8. Let them sit for 5 minutes before removing them to a cooling rack. 
Now tell yourself they're healthy, and eat them all.

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