Friday, November 7, 2014

Seasonal Plate with Gingersnap Cookies

Surely one of the greatest satisfactions of life is to cook a really delicious meal, a meal that nourishes the body and cheers the spirit, and may be remembered with pleasure for a long time to come.
-R. Elliot, author

    Holiday Meal from Seasonal Plate 
link to recipes
Wild Rice and butternut Squash Salad with Maple balsamic Dressing

Roasted Potatoes with a Bacon Parmesan Vinaigrette

Roasted Green Beans and Beets with Pepitas 

A sweet treat to finish off the meal Joan's Gingersnap Cookies
recipe was previously posted last November but so worth repeating with its flavorful and crisp texture. It's hard to eat just one.
recipe makes 2 dozen

  • 3/4 cup softened butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1/4 cup dark molasses
  • 2-1/4 cups of flour
  • 2 tsp. baking soda
  • 2 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cloves 
  • pinch(dash) nutmeg
  • 1/2 cup coarse sugar for rolling dough balls
  • Preheat oven to 375
  • In a bowl add flour, soda and spices
  • In another bowl beat butter, brown sugar, egg and molasses
  • Combine both mixtures and blend well
  • Cover and chill dough in freezer for an hour
  • Line 2 baking sheets with parchment paper 
  • Roll dough into 1-1/2 inch balls and then roll balls in sugar
  • Place on cookie sheet, flour bottom of a glass and flatten each dough ball with glass bottom
  • Sprinkle each cookie with a little more sugar
  • Bake cookies about 11 minutes but check at 10 so as not to over bake and get too brown
  • Cool cookies on a wire rack

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