Thursday, October 21, 2010
Honey Ginger Snaps for a Sweet (and Spicy!) New Year
I confess that I have been remiss in blogging. Between the Jewish holidays, getting back into a regular school and work schedule, and my best friend's wedding (the event, not the movie-- more on that later), things have been totally nuts. However, I have returned and hope to avoid such lengthy absences in the future.
So, to go back in time a month or so, one of my friends invited me for lunch on Rosh Hashanah and asked me to bring dessert. I wanted to make something with a traditional feel for the holiday-- read honey, apples, etc.-- without making something too ordinary. After scouring the internet and my cookbooks for a while, I found just what I was looking for-- honey gingersnaps.
I'm actually glad I took time before I blogged about these cookies because I wasn't so happy with how they turned out the first time. I don't like to cook with shortening, but a little bit of research told me that margarine works as a substitution, so I decided to try it. I felt like the final product was way too greasy. So when I tried again a few weeks later, I only used half a cup of butter, instead of the recommended 3/4 cup, and I liked them much better.
One thing to know about these cookies is that they grow dramatically in the oven, so make sure you leave lots of space on your baking sheet. They got rave reviews, especially the second time I made them, so give them a try and enjoy! The recipe can be found here.