Thursday, 20 December 2012
Every year I like to try a couple new recipes even though there would be a mutiny if I didn't make the old favourites. I found this recipe on the Internet and it called for Hershey kisses. Well, who are we kidding? Nobody likes unwrapping those foiled pieces especially when you're in a hurry. I don't even particularly like gingerbread but I have it on good authority, that these little morsels are out of this world! And it's so much easier to pop on a Merken's chocolate wafer. (I used white and dark chocolate) then to use the kisses but it's up to you.
It's worth baking these just to get the fragrance wafting through your house. A soft, chewy gingerbread cookie without all the work of rolling and icing. Try it, you'll like it....
Gingerbread Kiss Cookies
3/4 cup unsalted butter
3/4 cup brown sugar
1/2 cup molasses
1 tsp. vanilla
3 cups all purpose flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
For rolling: 1/4 cup sugar
Mix butter, sugar, molasses. Add egg and vanilla.
In a separate bowl, mix dry ingredients, then combine with moist.
Roll into small balls and then roll in sugar.
Bake at 350F approx. 10 minutes or until tops crinkle. Immediately press in a chocolate wafer
and wait until completely cooled to store. If you can wait that is.
FOR THOSE PEOPLE WHO DON'T READ through the recipe "Should be
chilled at least one hour before rolling!)