Sunday, April 11, 2010


I played with a recipe that I've already mentioned on here, my great-grandmother's Bread Crumb Cookies (Feb. 9, 2010). I changed the cloves to cinnamon. Also, because we didn't have raisins, I used dried cherries. The third thing was that the dough was very dry and crumbly, wouldn't stay together so I added 2 tablespoons of milk and about 1/8th cup of water. I still baked them the 10-12 minutes and they came out fine. Better than fine...the change to cinnamon and addition of the cherries made these already delicious cookies delectable.

The other cookies I made were Butterscotch Gingersnaps. I needed to use the butterscotch chips and this was the recipe I used. The flavors of the gingersnap cut down on the sweetness of the butterscotch making these cookies very enjoyable; it all blended together wonderfully.

Butterscotch Gingersnaps
about 5 dozen

3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups packed brown sugar
1 large egg, room temperature
1/3 cup molasses
11 ounce package butterscotch chips

Preheat oven to 350 degrees F; combine flour, baking soda, cinnamon, ginger, cloves and salt; set aside. Cream together butter, sugar, egg and molasses until creamy. Gradually add in flour mixture, beating well after each addition. Add in chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 9-1 minutes or until cookies are lightly browned. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely. YUM!

Dwell refreshed!