Jam Jams made with Martha Stewart’s gingersnap cookie recipe – slightly adapted – stuffed with raspberry jam was my kitchen project for the day. Christmas is, usually, the only time of year that I’ll bake fussy cookies. If it ain’t a ‘drop’ cookie, I ain’t makin’ it! Until now. Don’t be fooled by their look. I had them mixed, baked and ready to fill with raspberry jam in less than an hour. Time is precious…
It’s full steam ahead at the farm. There’s nothing like inviting your extended family and close friends over to celebrate your daughter’s marriage to get the lead out of your drawers and finish all of the pesky unfinished yard tasks! Every day, I commit four hours to the flower gardens. Three are now established, needing only to be constantly weeded due to my choice of top-dressing – not quite weed-free composted horse manure. The fourth flower bed was created at the end of last summer. The grade and size have made it a bit of a monster! Having the parade of horses through it last week didn’t help… We have seven weeks to finish the barn, grass seed around the pond and plant the last flower garden.
To quote Ralph Hooton, “No Problem!”
GINGERSNAPS slightly adapted from the Martha Stewart ‘Cookies’ Cook Book
Makes 30 Large Cookies
Preheat oven 375*F
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 cup granulated sugar
½ cup solid margarine, cut into pieces, at room temperature
¼ cup vegetable shortening
1 large egg
¼ cup maple syrup
½ sugar, for rolling the gingersnaps
Line 2 baking sheets with parchment paper; set aside.
Sift together flour, baking soda, cinnamon and ginger.
In the bowl of your electric mixer using the paddle attachment, beat sugar with butter and shortening on medium speed until light and fluffy; 2 – 3 minutes.
Beat in egg and maple syrup until light and fluffy.
With the mixer on low, gradually add the flour mixture, beating just until well incorporated.
Form dough into 1” balls.
Place ½ cup of sugar in a small bowl then roll each ball of dough in sugar to coat.
Transfer cookies to prepared baking sheets, spacing evenly – about 2” apart.
Bake for 13 minutes until golden brown, rotating baking sheet halfway through baking.
Transfer to a wire rack to cool
THE LOVE: Give your cookies lots of room to spread out properly. If you place them too close to the edge of the baking sheet they’ll end up with a flat side.print recipe
one year ago: rhubarb crisp
two years ago: lemon thyme ice cream
three years ago: rhubarb cobbler
Thanks for reading.