Friday, December 19, 2008

Eleven minutes

We're doing a lot of food gifts this year and I'm up to my ears in cookies. I have two great recipes to share. One is my friend Doris's ginger cookies. I make them every year and someone always likes them. Then again, someone else always doesn't, so try your luck.

I discovered this Snickerdoodle recipe and incorporated reader reviews to make it the best ever cookie without chocolate that I've had. Even Lanie was raving over these treasures and has declared them her favorite as well. Such a keeper and I'll be going back to the kitchen to make more of them tomorrow.

Ginger Cookies

1 stick of butter
¼ cup oil
1 cup sugar
1 egg
2 cups flour, not sifted
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
¼ cup molasses

Additional sugar to roll balls in.

Melt butter and add oil.
Mix with all other ingredients.
Form into balls and roll in sugar.
Bake at 350 degrees for 10-12 minutes on foil-lined cookie sheet.

Best Ever Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar, extracts and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 11 minutes.
10. Remove from pan immediately.

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