Sunday, December 30, 2012

You Can't Catch Me

Winter chills brought out the recluse in me so excuse the lapse of lyrical lines from me dear readers. Many mugs of mulled cider were made and the fireplace cooed with flames around the clock. But I am back in business so to speak and kicking it off with a delightful treat. It wasn’t long before cabin fever came knocking and I began chasing imaginary gingerbread men around the abode. With my sanity restored enough to be allowed near my kitchen appliances I caught that little ginger and mashed him into a mouthwatering, buttery button of comfort. Oh the things I do for you.

So before you start “resolutioning”, dig into one of these beauties and savor the last sugary morsels of 2012. Happy New Year my friends, and I toast you with a mug and mushy cookie from my kitchen.

Soft & Slightly Spicy G-Free Gingerbread Cookies
I wouldn't call this cookie waist line friendly, but hey one never hurt right! The spices were bold enough to please our adult taste buds and light enough to not scare away my son. A perfect ending to any holiday meal and definitely a crowd pleaser. Enjoy!

·         1 ¼ cup gluten free all-purpose flour
·         1 tsp ground ginger
·         ½ tsp ground cinnamon
·         ¼ tsp ground cloves
·         ½ tsp baking soda
·         Pinch of kosher salt
·         ¼ cup + 2 tbs margarine, softened
·         ½ cup white sugar
·         1 large egg
·         1 ½ tsp water
·         2 tbs blackstrap molasses
·         1 tbs white sugar (to roll the cookies in)

Preheat your oven to 350 degrees F. In a bowl sift together your flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, cream together your margarine and cup of sugar until fluffy. Beat in the egg, then stir in the water and molasses. When combined, slowly add in the flour and spice mixture.

Shape dough into balls, a little smaller than a golf ball size, and roll them in the tablespoon of sugar. Place the cookies a couple inches apart onto an ungreased cookie sheet, and press down slightly to ensure they cook evenly.

Bake for about 8 to 10 minutes. I baked for 9 minutes, pulled from the oven and let them cool on the sheet for 5 minutes before removing them and placing on a plate.
Enjoy with a tall glass of milk! (Almond milk for this gal). Store in an airtight container for the freshest cookies days later.

Indie: 1
Gingerbread man: 0.

Thanks again for reading this year and I look forward to providing you many more gluten free friendly recipes in 2013!