All of that and I’d like to lose about 8 pounds before Christmas. I want to make some candies, a trifle and a gingerbread roll. I have so many goodies in the works this year that I’ve never made before… some chocolate- caramel cookies, jelly sandwich cookies, vanilla cut-outs, and a couple of gluten free varieties too. So there you go- some gingersnap cookies that have a teeny tiny “bite” to them… makes ’em kind of unique and special. The heat comes through a couple minutes after you eat it, but it’s not super hot or anything. (after a couple of minutes…) Now I can taste it. me: I added a little cayenne pepper in there.me: Do these Hot and Spicy Gingersnaps taste spicy to you… as in spicy hot?.#2: I gave a cookie to my kiddo, let him eat it and then asked for his feedback. My kid won’t even try spicy food! But we enjoy these cookies! Make sure they are 2- inches apart as they spread substantially. Roll a tablespoon of the dough into balls, place on the prepared baking sheet and flatten. Combine flour, bicarb soda, salt, sugar, spices in a bowl. More details on the “hot and spicy” reference. Line 2 baking trays with parchment paper. Check out those cookie crackles! Pretty perfect. Baking Soda and Salt: That’s our leavening agent that will help you get the cracked tops, and salt is added to balance out the flavors. Flour: Use all-purpose flour to make these cookies, and make sure to level it when you measure it out using cups. When these cookies bake, they get the best crackles and crevices ever. The Ingredients Complete list of ingredients and amounts can be found in the recipe card below. The “spicy” just refers to the typical spices found in a classic gingersnap cookie (ginger, cloves, cinnamon). The “hot” in the recipe comes from the addition of cayenne pepper. It was tested and rated by 3 to 4 people, and it was deemed delicious enough to make the cut and appear in the finished book: California Sol Food (still available for purchase!).Ī simple gingersnap dough is rolled into balls and then rolled in sugar. These Hot and Spicy Gingersnaps were one of the recipes I tested for that cookbook. Way back when I was an active San Diego Junior Leaguer, we put together a cookbook to raise funds. I love the Christmas holiday so much- you see- that I stretch it into lasting as long as possible. And if I’m really being honest with you, I’ll admit that I actually started my holiday baking about 2 1/2 weeks ago! My Christmas decorations are completely unpacked and already strewn across the house. With this recipe, I hereby declare that holiday baking season 2012 has officially begun. Here’s my first holiday cookie recipe of the season: Hot and Spicy Gingersnaps
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