September 21, 2011

Peppery Snaps

I love baking any time of the year, but especially in the fall. There's nothing in the world like the smell of spices wafting out of a warm oven, freshly baked bread or pumpkin pies. This recipe from Taste of Home has been a fall favorite for years now. I make triple batches to stock our cookie jar and give away in little bags. They have a wonderful flavor, similar to a ginger snap, only better! Since I made so many recently, we actually had some in our cookie jar for an entire week-that's a record! They stayed moist and delicious!

1-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt

1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 cup packed light brown sugar
3 tablespoons light molasses
3/4 cup butter, softened
1 egg
Combine the first seven ingredients; set side. In a mixing bowl, beat the brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour. Shape into 1-inch balls. Roll in sugar and place on ungreased cookie sheets. Bake at 350 degrees for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks. Yield: 6-7 dozen

"I love these cookies, Mama!"

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