Skip to main content

Gingernuts #ChristmasCookies #ChristmasCookiesWeek #Sponsored

 This is a sponsored post written by me on behalf of Silpat, a #ChristmasCookiesWeek sponsor.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Prizes + Giveaway
Here we are at day two of a fantastic event helmed by Ellen of Family Around the Table with help from Christie of A Kitchen Hoor's Adventures. These talented ladies are tireless and inspiring. They not only wrangled all of us foodie bloggers, but they lined up some amazing event sponsors who donated to us for recipe creation and also for prizes.

Go to my kick-off post to read about the prize packages and to enter the giveaway. Or you can enter at the bottom of this post. You won't want to miss out. Seriously. Your holiday baking will be kicked up more than a few notches.

Today's #ChristmasCookies Tray


Sherlock-Inspired Gingernuts
So these cookies were inspired by the first episode of the fourth season of BBC's Sherlock. "Are those gingernuts? I love ginger nuts!” Sherlock declares as he grabs handfuls of the biscuits and begins tweeting about his return to Britain.

Ever since I saw that episode, I've been intrigued by gingernuts. After a little research, I discovered they were much like gingersnaps. So, I decided to create my own version of Sherlock's gingernuts.


Ingredients makes approximately 4 dozen cookies
  • 3/4 C butter, room temperature
  • 1 C dark brown sugar, lightly packed
  • 2 t baking soda
  • 1 large egg
  • 1/3 C unsulphured molasses
  • 2-1/3 C flour + more if needed
  • 1 T ground ginger
  • 1 t ground cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground cardamom
  • granulated sugar for sprinkling
  • Also needed: silicone mat or parchment paper, cookie scoop

Procedure

Preheat the oven to 375°F. Line baking sheet with silicone mat or parchment paper.


Cream together the butter, sugar, and baking soda. Add in the egg, then the molasses. Gradually add in the flour and spices. Mix until you have a smooth, fairly stiff dough.


Drop the dough by scoop onto the prepared baking sheets with at least 1" between them as they will spread.


Sprinkle the cookies with sugar. Bake the cookies for 11 to 12 minutes; these will have the cookies crispy around the edges and with a bite in the center. For cookies that are crisp all the way through, leave in the oven for another minute or two.

Cool the cookies on a wire rack. 

Find Silpat
on the web, on Twitter, on Facebook, on Instagram
*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Enter the Giveaway
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries recevied. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Comments

  1. I think gingernuts sounds much more fun that gingersnaps LOL

    ReplyDelete
  2. I miss that show! These cookies will ease the pain! ;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an