Delicious Delights: Ginger Snaps

I didn't like ginger snaps for a very long time. I only started to like them when I had my Grandma Nell's soft ones. They are scrumptious!

Ginger Snaps: 
4 1/2 C flour
4 tsp baking soda
2 C brown sugar
1 1/2 C shortening/vegetable oil
2 eggs
2 tsp ground ginger
2 tsp cinnamon
1 tsp cloves
1/2 C molasses

Preheat oven to 375.   

Stir together flour, soda and ginger, cinnamon, cloves and salt.

Combine remaining ingredients and beat well.

Add flour mixture all at once. Beat until dough comes together. Dough will be tough.

Roll into 1" balls, then roll in sugar.

Place on cookie sheet & flatten with fork (I didn't flatten them).

Bake at 375 for 8-10 minutes.

Do those not look delicious to you?! I was scared I wasn't going to get the awesome crinkles in them, but it worked! I'm happy. No mistakes this time either, it was nice. :)

I learned at work the other day that Ginger Snaps are also called "Wellness Cookies". What?! Then I thought about it and remembered that Ginger Ale cures an upset stomach, so Ginger Snaps would probably do something similar...if the sugar from the cookies didn't upset your stomach in the first place. We also discovered that Ginger Snaps are Chad's mission president's favorite cookie! 

Any other amazing Ginger Snap recipes out there? 

Delicious Delights: Peanut Butter Cookies

It has been a couple weeks, hasn't it? A lot has happened! We've had General Conference and Easter, and I've been slacking on using my camera! I need to get back into it. Today, I want to talk about Peanut Butter Cookies. I love peanut butter. I would cry if I became allergic to it, because that would be sad. I'm very sorry for those of you who are allergic to anything, especially peanut butter.

Here's the recipe:

Peanut Butter Cookies:

5 C flour

2 t baking soda

1 t salt

1 C butter

3/4 C shortening

1 3/4 C sugar

1 3/4 C brown sugar

4 eggs

1 t vanilla

3/4 C PB

Preheat oven to 350 degrees. Spray cookie sheet, or get out non-stick cookie sheet. In medium bowl, mix flour, baking soda and salt; set aside. in large mixing bowl, cream butter, shortening, sugar, brown sugar, eggs and vanilla. Stir in PB. Add flour mixture and stir until well blended. Drop dough by tablespoons onto cookie sheet. Using fork dipped in flour, flatten each cookie slightly in a criss-cross pattern. Bake at 350 for 8-10 minutes or until slightly golden around the edges. Do not over bake. 

I didn't take pictures of the whole process, it's pretty simple, and I forgot. Oops. My first batch in the oven were perfect. They were still a bit soft in the middle and we ate them fast! The second batch was in there a bit too long and they were really crunchy. They sat around in the Zip-Lock bag for a couple days until I discovered that they are divine dipped in milk! 

These are my beautiful peanut butter cookies (done a little bit too much). 

At work (I work at a bakery, as I've mentioned before), we put granulated peanuts in our peanut butter cookies, and we don't bother with the criss-cross pattern. I grew up putting the criss-cross pattern in the Peanut Butter Cookies, so that's what I do. 

If you have a different Peanut Butter Cookie recipe that you just love, please share it!