Cookies, Cookies, Cookies!!!

During December, ‘c’ stands for two things – Christmas and cookies. Sadly, I am not much of a cookie maker, and so I don’t make them very often. My friend, Jean, invited me to a cookie exchange which I was excited about. But I was a little disheveled because I couldn’t think of any type of cookie to make. After watching a few taped episodes of the Food Network though (I’m sure I’ve already mentioned that we live by that channel), I was finally inspired. Peppermint pinwheels, chocolate peppermint pinwheels, and red velvet sandwich cookies! I was pretty proud of myself. I think I may have to make the pinwheels a new Christmas tradition. They were pretty easy to make, and turned out so cute and festive. And the kids really liked them.

And the batch made so many cookies that there was enough for the exchange, for my kids to just randomly eat, and for Gabrielle to take to school for her holiday party. Totally worth the effort!

'C' is for Cookies!

So on a random whim today, I decided to whip up some cookies. What's worse is that I had all the ingredients I needed on hand to make exactly what I wanted. . . gingerbread butterscotch cookies. I just recently placed an order with Vermont Nut Free for all sorts of yummy baking stuff, like butterscotch cookies. :-) They were supremely delicious, as I love both gingerbread and butterscotch, and the fam was pretty crazy about them too. Leila kept trying to sneak more than her fair share, and even the dog tried to have a go at them while I wasn't looking. They don't look like much, but I promise they're really yummy. I promised a couple of ladies that I'd post the recipe, so here it is:

3 c. flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 cup butter or margarine, softened
1 c. packed brown sugar
1 large egg
1/3 c. light molasses
1/2 (11 ounce) package Butterscotch Morsels (The original recipe used an entire bag of butterscotch, but that just seems excessive to me.

Preheat oven to 350 degrees F.
Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Enjoy!