We had a great combined activity on Wednesday night making gingerbread nativity scenes! Thank you to all of you who came and supported our wonderful beehives! We missed those of you who couldn't make it!
Here is a recipe my dear friend, Kristin, and I made up for our Food Science class at Alabama. Hopefully it will leave you thinking, "Merry Christmas... and Roll Tide!"
GINGER SNAPS
1 cup Butter
1 cup Sugar
1 1/2 tsp Baking Soda
1 cup Molasses
5 cups Flour
1 1/2 Tbsp Ginger
1 1/2 tsp Cinnamon
1 1/2 tsp All Spice
1/4 tsp Salt
Preheat oven to 350*F.
Cream butter and sugar. Add molasses and mix until smooth.
Combine dry ingredients in medium bowl. Add flour mixture to molasses mixture. Blend until smooth.
Transfer dough into bowl and refrigerate for 2+ hours.
Roll out chilled dough on floured surface. Cut into cute shapes! Bake for 6 minutes. Let cool, then transfer to cooling rack.
| You can top with cream cheese frosting
OR
place some Sugar in the Raw to cookies prior to baking. |
Enjoy!
Sister Salmon
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