The other day I had to mail a couple of big boxes at the Post Office. I had an epiphany as I was getting dressed. I was thinking about how snowy and slippery outside it was. I usually wear a cute pair of shoes, but I decided it wouldn't make any difference how cute my shoes were if I was laying on my backside with my packages scattered all over, so I wore my running shoes with thick wool socks (yup, I'm always freezing). I went into the bathroom to fix my hair and saw my Santa Hat in the hallway and put it on! No need to fix my hair, and I felt quite festive with it on my head, plus it was warmer than fixing my hair! Then I put on my favorite gray zip up hoodie followed by my black fleece coat and gloves! Ta Da, nice and warm, and as long as I don't spot the fashion police from What Not To Wear, who would care!
I found this recipe over at Baking Bites for these yummy Chocolate Gingersnap Cookies. We love a good gingersnap and I love to try something different! These have a little balsamic vinegar, pepper, cocoa and mini chocolate chips, so they are just a little different then the regular gingersnap. Mmm, the spicy smell and flavor is wonderful! I'm not telling the family I put pepper in the cookies, so lets just keep that a secret between you and me! When I realized I hadn't taken a picture of the cookies, there was only one left!
Chocolate Gingersnap Cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup mini semisweet chocolate chips
1/3 cup crystallized ginger, finely chopped
1/3 cup granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in crystallized ginger and chocolate chunks.
Form dough into 1 inch balls, roll in coarse sugar and place on baking sheet bake for 10-12 minutes, until browned around the edges.
Makes about 3 dozen.
1 comment:
My kids LOVE gingerbread cookies we will have to try this--yummy.
If you head over to my blog can you check to see if you are a subscriber--people are not receiving my feeds through follower.
Cheri
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