{"id":7141,"date":"2020-05-28T00:00:30","date_gmt":"2020-05-28T08:00:30","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7141"},"modified":"2020-05-31T14:19:12","modified_gmt":"2020-05-31T22:19:12","slug":"dlish-cookies-2","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/dlish-cookies-2\/","title":{"rendered":"D’Lish Cookies"},"content":{"rendered":"

Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so!<\/p>\n

Now everyone has a favorite. For me, it\u2019s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or crushed potato chips. Yep, that\u2019s right \u2013 the salty goodness adds a great layer of flavor and crunch!<\/p>\n

Love cookies, but are short on time to whip up a batch? Try this baker\u2019s trick. Make some of your favorite cookie doughs ahead of time, then roll them into logs. Wrap tightly in plastic wrap, label, and freeze \u2013 that\u2019s it! Then whenever the cookie craving hits you, just pull out a roll, slice off a few cookies then bake \u2013 WHA LA! Instant cookies will be ready for that after school snack, or random cookie craving.<\/p>\n

Need some new ideas – how about a sassy nutty twist \u2013 like adding spicy peanuts to your favorite peanut butter cookie recipe. Or try mixing in a touch of lavender and lemon zest to shortbread. Make your gingersnaps extra gingery with an addition of chopped candied ginger like in my Bittersnaps<\/strong> recipe!<\/p>\n

So whip out that cookie jar, and get baking! \u2013Kathy<\/p>\n

\"\"<\/p>\n

Bittersnaps
\n<\/strong>Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!<\/p>\n

Makes: about 36 cookies<\/p>\n

1 cup sugar
\n3\/4 cup vegetable shortening
\n1\/4 cup molasses
\n3 Tbsp. ANGOSTURA\u00ae Aromatic Bitters
\n1 egg
\n2 1\/4 cup flour
\n1 1\/2 tsp. baking soda
\n1\/4 tsp. salt
\n1\/2 tsp. ground cloves
\n1 1\/2 tsp. ground ginger
\n1\/4 cup fine chopped candied ginger
\nSugar for dipping<\/p>\n

Preheat oven to 375\u00b0F. Line 3 sheet-pans with parchment paper.<\/p>\n

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.<\/p>\n

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.<\/p>\n

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 \u2013 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so! Now everyone has a favorite. For me, it\u2019s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,11748,11355,57,1,4,1405],"tags":[11819,11812,11833,9925,46,2792,2752,988,6149,324,3657,1605,1092,341,10886,445,8996,705],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n