Monday, January 19, 2009

No-Ginger Snaps

I really do not like ginger, but I really do like all of the warm flavors that are often found with ginger like cinnamon, nutmeg and molasses. Its not hard to just get rid of the ginger, so I made these no-ginger snaps to go with the copious amounts of tea I drink to stay warm. 

This recipe is basically me wishing it was still the Christmas season. Hey, if its going to be this cold, it may as well be warm and delicious!



No Ginger Snaps (makes about 50)

2 cups flour
1 1/2 t. baking soda
3 t. cinnamon (less if you want them a little milder)
1/2 t. nutmeg
1/2 - 1 t. black pepper (optional, it adds the heat you get from ginger)
1 t. salt
1 c. sugar (its best with dark brown sugar, but I used white)
1/4 c. oil
2 eggs
1/3 cup honey OR, replace this and 1/4 c. of the sugar with molasses

Preheat the oven to 350*F
Combine the flour, baking soda, cinnamon, nutmeg, salt, and pepper in a large bowl. In a separate bowl, completely combine the sugar, oil, eggs and honey. Add the egg mixture to the dry ingredients and using either your hands or a mixer, work until it forms a dough. This dough can be refrigerated for later or used immediately. 
Roll into 1 inch balls and place an inch apart on a lightly greased baking sheet. Bake for 12-14 minutes until the top is golden. Do not worry if they are very squishy as they will get harder and be chewy when they cool. Let them cool on the tray for 10 minutes before putting on a wire rack. Store in an airtight container if you want them to stay soft, or leave them out for a day or two if you want them a little crunchier. You can also bake them for a few extra minutes to make them harder. 

These are really good with a cup of tea or (my favorite of course) coffee. 


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