We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!


Wednesday, February 24, 2010

Cookie Recipe #53 - Butterscotch Gingerbread Cookies

The first time I made these cookies I wasn't sure about the ginger and butterscotch combination, but they really are tasty! I found this recipe in a mail-sent booklet from Nestle and Safeway around Christmastime. They're easy to make and add a little spice to your life!



Ingredients: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 3/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups packed brown sugar, 1 cup (2 sticks)butter, softened, 1/3 cup molasses, 1 large egg, 1 2/3 cups (11 oz. package)butterscotch chips.

Instructions: Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl; set aside. In large mixing bowl, combine sugar, butter, molasses and egg until creamy. Gradually beat in flour mixture until well blended. Stir in chips by hand. Drop by rounded tablespoons onto ungreased baking sheets, about 2 inches apart.

Bake for 9-11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes before transferring to cooling racks.

Makes 2-3 dozen cookies.

Cookies Rule!!!
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