Gingersnap Cookies

Gingernsaps are one of my favorite cookies. I tend to only bake them around the holidays when I need them for Sweet Potato Pie crust...and there are always a lot of leftovers. These freeze really well too!

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 sticks unsalted butter, room temp
1 cup sugar
1 egg
1/2 cup molasses

1. Preheat to 350. 

2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. 

3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. 

4. Lower speed and beat in half the dry ingredients, then the molasses Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. 

5. Line a large cookie sheet with parchment. Scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. 

6. Bake the cookies for about 15 mins for chewy cookies and 20 mins for crispy ones.

Lemon Lime Basil Shortbread Cookies

I don't do a lot of baking in the summer, mostly because I also don't really like air conditioning. Oven + 2nd floor apartment + mid-90 degree temps = HOT. But, I tried these from Bon Appetit and they are super simple, they took me about 5 minutes to make and 10 minutes to bake. And the best part is they're light in taste and the basil is the bonus.

1 cup flour
1/2 cup powdered sugar
1/2 cup chilled, unsalted butter, cut into 1/2 inch cubes
3 TB sliced fresh basil leaves
2 tsp lemon zest
1 TB fresh lemon juice
1 tsp lime zest
1/4 tsp salt

1. Preheat oven to 375.

2. Place flour, powdered sugar, butter, basil, zests, lemon juice and salt in food processor and pulse until large moist clumps form.

3. Roll about a tablespoon of dough in your hand and place on cookie sheet. Press down lightly with your fingers to make a disc and repeat for the rest of the dough.

4. Bake about 15 minutes or until the edges are brown.

The Favorite Cookie - BTBs

I've never been a fan of the small cookie. I like them big, so that you only have to eat one. I like them as a meal. Even better, the cookie that can be eaten for breakfast...which is why these are my absolute favorite. I came across this recipe about eight years ago and I have made countless batches since. Reebs, Per, and the World Ed and JSI folks know them well!

2 sticks butter (I prefer salted)
1 cup dark brown sugar
6 tbsp granulated sugar
2 large eggs
2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt (use 1/2 if you use unsalted butter)
1 cup flour
2 1/4 cups rolled oats (the big ones - I used the rolled oats from Whole Foods bulk bins)
1 1/2 cups of shredded coconut (must use dried coconut - again Whole Foods)
1 12 oz package of good chocolate chips
3/4 cup chopped pecans (almonds also a good substitute)

Preheat oven to 375

1. Melt the butter so it's very soft to completely melted (NOT boiling!).
2. Mix butter with sugars.
3. Add eggs and vanilla and mix well.
3. Add flour and baking soda.
4. Stir in oats, coconut, pecans, and chocolate chips.
5. Spoon about 1/4 cup batter onto sheet for each cookie and leave plenty of room in between.
IMPORTANT! Be sure to flatten the batter so that they're thick discs, not balls. This will help you avoid burnt edges.
6. Bake until light brown in color. For crunchy cookies, leave in an extra minute.