The temperature has dropped to a very lovely 68 degrees, and I went for a great ten mile hike this morning. Well, it was only supposed to be about 6 miles, but I got lost, and I saw a bear, so it ended up being about 10 miles. The bear didn’t have anything to do with getting lost, it was just kind of exciting. When I finally got to where I wanted to go in the first place, the view was so magnificent, the extra 4 miles were worth it. Here is the view. Also, in the last couple of weeks, we have gone to breakfast at a wonderful spot down in Phoenicia called Sweet Sue’s. I am having a hard time thinking of a breakfast that I have enjoyed more. But, by far and away, the ginger snap cookie we had as an appetizer (yes we had a cookie as an appetizer before breakfast) was ridiculous. I could eat a lot of those cookies. A whole lot of them. While I can’t quite recreate it, here is the recipe that comes closest.
Ginger Snap Cookies
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
