Christmas

Molasses Gingersnap Cookies

~ lindy

Molasses Gingersnap Cookies

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Ingredients:
Cream together in stand mixer:

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*1/2 cup Butter, room temperature

*1/2 cup light Brown Sugar

*1/2 cup Molasses, room temperature

*2 teaspoons freshly grated Ginger

Sift together dry ingredients:

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*1 1/2 cups All-purpose Flour

*1 1/2 teaspoon Baking Soda

*2 teaspoons Ginger

*1 teaspoon Cinnamon

*1/4 teaspoon Nutmeg

*1/4 teaspoon Allspice

*1/8 teaspoon ground Cloves

*pinch Sea Salt

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Stir in:

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*1/2 cup finely chopped or smashed Crystalized Ginger

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Sugar Coating:

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*1/4 cup Sugar or Sprinkling Sugar, for rolling cookie dough balls

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Directions

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*Cream together in a stand mixer with paddle attachment on medium low-speed the brown sugar and butter until light and fluffy. Then drizzle in molasses and sprinkle in freshly grated ginger, mixing just until combined.

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*Slowly add the dry ingredients until it forms a sticky dough.

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*Stir in the Crystalized Ginger until dispersed evenly into cookie dough.

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*Place cookie dough onto plastic wrap forming a flat dough disk, wrap completely with plastic wrap.

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*Refrigerate cookie dough for at least 2 hours.

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*Remove dough from the fridge and using a cookie scoop or disher in size desired scoop dough, form the scooped dough into balls and roll in sugar.

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*Place rolled balls on a cookie sheet with Silpat and refrigerate again for about 30 minutes.

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*On a Silpat covered 1/2 baking sheet place on 12 cookie balls spacing evenly and bake in a 325*F. pre-heated oven for 10-12 minutes.

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*Allow the cookies to cool before placing on cooling rack.

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*Store cookies in an airtight container or double bag in plastic freezer bags and place in the freezer for up to 2 weeks.

 

Recipe adapted from Will Cook for Friends

 

  


    

Enjoy!
Jessica and Lindy

Pomegranate Bacon Spinach Salad

~ lindy

Pomegranate Bacon Spinach Salad

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*1 bag (6-10 ounce)Baby Spinach,rinsed and dried, I like about 8 ounces

*1 Pomegranate, rinsed and seeds/fruit removed see pictures below

*1/4 cup Chopped Cilantro

*1-2 Pears, sliced or diced

*7 Slices Bacon, cooked, cut into bite size pieces

*1/4 cup diced Red Onions

*1/2 cup Parmesan Cheese, peeled strips

*1/4-1/2 cup Caramelized Almond Slices

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Layer the above ingredients in a large bowl, coating the pears with small amount dressing to help prevent browning and toss together. Serve immediately using Honey Vinaigrette Dressing. I like to let guests add their own dressing.

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Caramelized  Sliced Almonds

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*1/2 cup sliced Almonds

*3 tablespoons Sugar

In a small stainless steel sauce pan on medium heat add the sliced almonds and sugar, using a wooden spoon watching and stirring as needed until the sugar has melted and you start to see caramelizing. Remove from heat and spread out  caramelized almonds on wax paper and allow to cool and dry.

 

Honey Vinaigrette Dressing


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*3/4 cup Honey

*6 tablespoons Apple Cider Vinegar

*5 tablespoons Extra Light Olive Oil

*1 Tablespoon Olive Oil or Vegetable Oil, for binding the dressing

*1/2 teaspoon Sea Salt, or to taste

*1/2 teaspoon Freshly ground Black Pepper, or to taste

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Add the above ingredients to a bottle or Mason jar with lid and shake to combine. Serve.

Dressing recipe adapted from Jessica in the kitchen

For easy removal of pomegranate seeds,  cut pomegranate in half and use a cooking mallet and pound on the back of the pomegranate allowing seeds to fall into a bowl until most of the seeds have fallen out, rinse off seeds.  You could also place the halved pomegranate in a bowl of water and remove seeds in the water.  Drain seeds and dry lightly with a paper towel.








Enjoy!
Lindy