Sorry it's been so long since I've posted. With this being my last big semester at CSULB (and then GRADUATION!) life has been busy! Plus, by boyfriend and I just moved to LA from San Diego, to make this even more chaotic.
These cookies were made with limited ingredients in our new kitchen. Originally I set out to make gingerbread cookies, but with no molasses or ginger, they turned out to be CINNAMON SNAPS! (Equally delicious!)Cinnamon Snaps
INGREDIENTS
1/2 cup margarine
1/2 cup dark brown sugar
1/2 cup dark corn syrup
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon 1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
INGREDIENTS
1/2 cup margarine
1/2 cup dark brown sugar
1/2 cup dark corn syrup
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon 1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
DIRECTIONS
In a large bowl, cream together the margarine and sugar until smooth. Stir in corn syrup and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
In a large bowl, cream together the margarine and sugar until smooth. Stir in corn syrup and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
These snaps look so festive and cute!
ReplyDeleteThese are super cute and sound really yummy!
ReplyDeleteMimi, what a terrific cookie! I love all the spice and ease of this flavorful cookie. I am definitely going to make a batch. Many thanks
ReplyDeleteThese really look perfect for the holiday. The kids will love to work with this dough. Have a great day.
ReplyDeleteI don't like molasses or ginger so these would be perfect. They're pretty too!
ReplyDeletemmm, these look like the perfect holiday cookie!
ReplyDeletei love everything make of cinnamon!!!
ReplyDeleteit's look festive and yummy ^^
Congratulations are in order! Those cookies are freaking adorable!
ReplyDeleteNice, way to be creative! Heh, I just moved myself, it really plays hell with the cooking. Good luck with your last semester!
ReplyDeleteThey look so pretty and delicious!
ReplyDeleteThese would be perfect as a little Xmas gift for a friend. I love these!
ReplyDelete