When we come home from school pick-up in the afternoons, I bring A. upstairs to his room to change. I take off my coat and hang it on the newel outside his room. For months my parka has been there, and sometimes my long, black wool coat.
Today that post holds a mound of coats and jackets. My parka and black coat are there, as is my canvas barn jacket, my shorter and lighter, blue wool coat and my rain coat. That pile reflects the bouncing temperatures of the past week.
Yesterday, I got out and turned the compost. I snipped my rosemary for these cookies, and noticed that my lemon thyme is coming back, as is my oregano. I have a patch of arugula that I planted last Fall that is growing taller in a sunny spot.
There are crocuses everywhere! Our Co-Op has seeds. It is time to start planning.
This gingersnap variation was apparently a "serendipitous" creation by the author of this recipe. These cookies have soft, chewy centers, and will make your home smell wonderful while they are baking. This recipe makes approximately 30 cookies.
Rosemary Snaps
adapted from The Original King Arthur Flour Cookbook
adapted from The Original King Arthur Flour Cookbook
3/4 cup (1 1/2 sticks) unsalted butter
1 cups sugar
1 egg
1/4 cup dark unsulphured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh rosemary
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Put the butter, sugar, salt and molasses into a saucepan and bring to a boil. Remove the pan from the heat and let cool. Transfer the mixture into a large bowl.
Add and blend in the egg. Blend in the spices and baking soda. Stir in the flour until all the ingredients are thoroughly blended. Cover and refrigerate for several hours or overnight.
Roll tablespoon-sized pieces of dough into balls between the palms of your hands. Then roll them in granulated sugar and place them on a slightly greased cookie sheet. If using a non-stick baking sheet, the cookies will spread nicely. If you are not using a non-stick sheet, press the balls of dough down with a glass before baking.
Bake for 12 minutes.
1 cups sugar
1 egg
1/4 cup dark unsulphured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh rosemary
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Put the butter, sugar, salt and molasses into a saucepan and bring to a boil. Remove the pan from the heat and let cool. Transfer the mixture into a large bowl.
Add and blend in the egg. Blend in the spices and baking soda. Stir in the flour until all the ingredients are thoroughly blended. Cover and refrigerate for several hours or overnight.
Roll tablespoon-sized pieces of dough into balls between the palms of your hands. Then roll them in granulated sugar and place them on a slightly greased cookie sheet. If using a non-stick baking sheet, the cookies will spread nicely. If you are not using a non-stick sheet, press the balls of dough down with a glass before baking.
Bake for 12 minutes.
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