Sweets for the Season 2008: Gingersnaps Recipe

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HeatherHeather says:

This recipe makes cookies that are a nice balance between crispy and chewy. If you like your ’snaps to have a sharp bite add a little crystallized ginger and even a pinch of cayenne. This version is kid friendly, but also makes a nice base for turning up the heat.



  • 3/4 cup unsalted butter – softened
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar + 1 cup for garnish
  • 1/4 cup blackstrap molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves

Directions after the jump.

gingersnaps4.jpgCream the butter, dark brown sugar, and granulated sugar with an electric mixer until fluffy. This may take two to three minutes.

butter, sugar, molasses, egg, vanillaAdd the molasses, egg, and vanilla and stir until just combined. (You don’t want to still see egg slime, but don’t beat it to death, either.

In another bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and ground cloves. (If you are adding crystallized ginger or cayenne pepper, now is the time.)

batter with flour mixture

Stir the flour mixture into the batter until just combined. Be sure to scrape the sides and bottom of the bowl with a spatula to prevent clumps of plain flour.

Wrap tightly with plastic wrap (press it down onto the dough) and chill for an hour.


Preheat the oven to 350F.

Roll the dough into one inch balls, roll the dough-balls in sugar, and set about two inches apart on a baking sheet. (If you want the cookies to retain a sparkle, try turbinado sugar)

Press firmly with the bottom of a glass or a metal measuring cup (it needs a smooth bottom) and flatten to about one quarter inch. Bake for 12 – 15 minutes at 350F and remove to a wire rack to cool. The tops of the cookies should be firm and dry.


Sweets for the Season 2008: Butter Pecan Cookies Recipe

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Heather says:

These are not a copy cat recipe for Pecan Sandies, but with some tweaking they may be quite close (a little extra sugar and perhaps almond extract in addition to the vanilla, but I have not tested these thoughts). These cookies are buttery and taste of toasted pecans, simple flavors are sometimes all that are neded.


  • 3/4 cup chopped pecans
  • 1/2 cup unsalted butter, softened
  • 1/3 cup white sugar + extra for coating
  • 1 tsp vanilla extract
  • 1/8 ts salt
  • 1 cup all purpose flour



Preheat the oven to 350°F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6 – 7 minutes. They should smell fragrant, but not burnt. If you set off the smoke detector, you did it incorrectly. Please start over. Let these cool while you prepare the dough.

Use a stand mixer to cream the butter and sugar. Beat until fluffy.

Add the vanilla, flour, and salt, then mix on low just until the dough comes together. You’ll pass a stage where it resembles crumbs, just keep mixing. As soon as the dough comes together stop the mixer.

Finely chop the pecans and then fold gently into the dough. Folding simplly means to slide your spoon or spatular against the bowl underneat the dough, then pull, lifting up and toard the center. It’s a very gently way of stirring batters.

Divide the dough into 12 equal pieces and roll into balls, they should be just over 1″ in diameter. Roll each ball in white sugar before placing on an ungreased baking sheet.

use a glass to press each ball into a circle. Pinch the cokies back into shape if necessary. Bake for 12 – 14 minutes turning halfway through. Remove from the cookies from oven and place onto a wire rack to cool. Straight from the oven they will be doughy and soft, but as they cool they will firm up and become similar in texture to pecan sandies.


Chocolate Oatmeal Cookies Recipe

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Heather says:
If you just can’t decide whether to make oatmeal or chocolate chip cookies this is the joyful union of both. These are a little chewy, a little soft, and a whole lot of chocolate.



  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all purpose flour
  • 3 TBSP unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (unless you use salted butter, then reduce to 1/4 tsp)
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cups rolled oats
  • 1/2 cup semi-sweet chocolate chips
  • cooking spray



Preheat the oven to 350°F and grease your baking sheet. 

In a bowl combine the flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Briefly stir with a fork or whisk to ensure all ingredients are evenly distributed. Set this aside for a moment.

In a mixing bowl place the softened butter, brown sugar, and white sugar. Mix until smooth. In a measuring cup slightly beat the egg with the two teaspoons vanilla extract. Add to the butter and sugar and mix until smooth.

Add the dry ingredients and stir until just combined, be sure to scrape the side and bottom of the bowl with a spatula.

Once the dry ingredients are incorporated stir in the rolled oats and chocolate chips, mix by hand until evenly distributed.

Use two tablespoons or a cookie scoop to drop onto the greased baking sheet. Bake for 8 – 10 minutes at 350°F, then allow to cool on the sheet for an additional five minutes before transferring to a wire rack to cool completely.


Triple Chocolate Cookies Recipe

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HeatherHeather says:

Welcome to the penultimate episode of cookie-a-day. Today I have another recipe from Kendra. (Why have friends if you can’t abuse them?) I hope y’all have enjoyed this series, it’s definitely been a challenge sometimes. Thank you to everyone who contributed recipes. If I didn’t get to them this year, it won’t be long before we’re doing it all over again.

Triple Chocolate Cookies

  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    1/2 cup plus 2 teaspoons all purpose flour
    3 tablespoons unsweetened cocoa powder
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup plus 1 tablespoon sugar
    5 tablespoons unsalted butter, softened
  • 3 large eggs
    1 1/2 teaspoons vanilla extract
    3 ounces (1/2 cup) white chocolate chips
    3 ounces (1/2 cup) semi sweet chocolate chips


Position rack in center of oven and preheat to 350°F.

Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, whisk together flour, cocoa powder, baking powder, and salt into medium bowl. Beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then assorted (white and semi sweet) chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto ungreased baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

White Chocolate Macadamia Nut Cookies Recipe

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HeatherHeather says:

Many thanks to my friend Kendra for providing today’s cookie and picture.


White Chocolate Macadamia Nut Cookies

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter – softened
  • 1 cup (packed) light brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups white chocolate chips
  • 1 1/2 cup coarsely chopped roasted salted macadamia nuts


Preheat oven to 350°F.

Whisk the flour, baking soda, and salt together in a bowl.

Beat the butter until fluffy, add the both the white and brown sugar.  Mix until well blended.   Add the vanilla and eggs, one at a time.  Mix until smooth.

Mix in the  dry ingredients and beat just until blended.

Carefully mix in the nuts and chips. and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto ungreased baking sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.