recipe

Archive for April, 2010

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Apr
11
2010

And on that farm she had some goats…

They say a picture is worth a thousand words so these ought to be way better than anything I could write about today!  We spent the morning at a friend’s playing with the baby goats.  They were adorable…as was the little grandson ~ Sam.

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Apr
08
2010

Eye Candy…umm…Eye Cookie???

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Apr
06
2010

My Favorite Cookie in THE WHOLE WIDE WORLD

Gingersnaps.  O. M. G. I could eat my weight in these!

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With a big tall glass of fresh from the cow milk…YUMMY! Here’s the recipe.  You can find the ginger over at King Arthur Flour.

  • 2 sticks butter
  • 1/2 cup shortening
  • 2 cups sugar (plus some for rolling the cookies)
  • 4 1/2 cups all purpose flour
  • 1 TBSP + 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 TBSP ground ginger
  • 1/2 cup diced crystallized ginger pulverized in a food processor
  • 1/2 cup pure maple syrup
  • 2 large eggs, beaten

Preheat oven to 375. Mix together flour, baking soda, spices and ginger and set aside.  Cream butter, shortening and sugar until light.  Add maple syrup to butter mixture.  Beat until combine and then add eggs, beating until well incorporated.  Slowly add flour mixture a little at a time until well blended.  Roll dough into balls desired size.  I use a small scoop that is about 1/2 tsp – I like my cookies two-bite sized.  If you make them this size it will make a TON of cookies.  This dough freezes well too.

Bake on a parchment lined cookie sheet for 8-9 minute this size…10-12 minutes for larger cookies.

Not only are these cookies SO good.  They stay fresh in an airtight container for a week.  Or so I have heard.  I have no proof of that since they never last that long.

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