December 2009



I was tired of sugar cookies and decided to try something different this year for the holidays. They came out pretty well, I wish I had been able to find regular molasses rather than blackstrap molasses - then I think the flavor of the spices would have come out a little more. They're not that difficult to make - just a lot of waiting. I suggest making the dough the night before and baking them in the morning, or vice versa.


The recipe from the Gourmet (R.I.P.) Cookbook after the jump!