This was supposed to be an historical storm, in our area they were predicting over two feet. Which some areas will see that but the storm shifted so most of us will see about a foot. Not too bad. I mean it is New England, we get snow but of course people went crazy with shopping for supplies. How much they are planning to eat today, I have no idea. People are funny.
My husband is travelling this week. He was able to fly out before the flights were cancelled, fortunately. So Sunday we made sure I can get the snow blower going and we had working shovels. And thank goodness he thought of the oil! We were on empty so we were able to get some delivered. I am very lucky I have him, he takes good care of us. 🙂
Sunday we did our usual puttering about the kitchen making things for the kids’ lunches and breakfasts. I really enjoy that time with him.
I was flipping through the “The Complete Book of Baking” by Pillsbury and came across the recipe for Ginger Snaps. Boy did this bring back memories. My mum would make these when we were growing up. I love them but it was something that had faded away in the brain so I hadn’t made them before.
In the mixer cream together 1 cup of sugar and 3/4 cup of butter that has been softened.
Add in 1/4 cup of molasses and 1 large egg. Mix until incorporated.
Add 2 1/4 cups of flour, 2 tsps of baking soda, 1 tsp of cinnamon, 1/2 tsp of salt, 1/2 tsp of ground ginger, 1/2 tsp of ground cloves, and a 1/4 tsp of nutmeg.
I’d have a photo here but after about ten tries to get it to upload I’m giving up. Took me long enough for the photos I can show! Internet is being wonky today.
Chill the dough for at least an hour. Preheat the oven to 350F/175C.
Roll the dough into 1 inch diameter balls and roll into some sugar to coat. Space the balls about 2 inches apart.
Bake 8-12 minutes. If you want them to stay chewy then pull them out by 10 minutes otherwise they start getting crunchy.
They are so good right out of the oven! And they go well with hot chocolate. 🙂