Good morning, friend. If you could only hear my voice today…because it sounds even more cartoon-y than usual. I’m sniffling, I’m sneezing, and the space between my eyes feels like 1,000 tiny elves held a rave there last night, LOL!
Yeah, I caught a Christmas cold, but thankfully I feel better today than I did yesterday. I’m smiling my way through it because — hi! How can you not smile when you’re surrounded by so many yummy baked goods? Like — ERMAHGERD — the cookies. I’ve eaten so many cookies over the past few days… Dozens of cookies (What’s that old saying about feeding a cold?). Biscotti, chocolate-chip walnut, sugar plum pecan balls dusted with powdered sugar, Spanish almond vanilla cookies with dulce de leche filling, and THE BEST DAMN GINGERSNAPS I’VE EVER TASTED.
I’ll get back to beauty blogging in a bit, but I haven’t been wearing a lot of makeup the last week anyway. I do have to tell you about some body products from Origins and new shampoos and conditioners by Herbal Essences I’ve been testing, but can we just continue talking about cookies for the time being?
Like…these gingersnaps that I made this year for the very first time. I have to thank my friend Jaclyn (She comments all the time, and she’s super nice. Please say hi to her!) for hooking me up with her world famous gingersnap recipe.
If you like ginger, these are the ish, and they’re surprisingly easy. No fancy baking accouterments necessary, although I did use a drying rack. They’re the perfect balance of sweet sugar and spicy ginger. I followed Jaclyn’s recipe to a T.
I made a bunch and portioned them into cute little bags to share with my neighbors, and everyone raved about them! I’ll make them again next Christmas, for sure.
Jaclyn’s World Famous Ginger Snaps
- 2 cups flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp cloves
- 1 tsp gingerv
- 1 cup sugar
- 3/4 cup shortening
- 1 egg
- 1/4 cup molasses
Sift/mix dry ingredients, except sugar, in medium bowl. Set aside. Combine sugar and shortening in large bowl. (I use a fork to combine the sugar and shortening.) Add in molasses and egg. Add dry ingredients to the wet. Mix well. Cover with wax paper and refrigerate for an hour. Pinch off dough and form into balls, then roll in sugar. Bake at 375 degrees for 8-10 minutes. Devour!
How are you doing?
Your friendly neighborhood beauty addict,