Cinnamon Star Cookies

Original recipe: https://www.allrecipes.com/recipe/10210/cinnamon-stars/

Recommended by Heather H. 

Ingredients :

2 2/3 cups finely ground almonds
1 tablespoon ground cinnamon
1 teaspoon lemon zest
1/3 cup egg whites
1/8 teaspoon salt
2 1/2 cups confectioners' sugar
1 3/4 teaspoons lemon juice

Directions:

Stir together the almonds, cinnamon, and lemon zest until combined.

Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.

Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.

Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.

To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)

Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks. 

Hot Mama Grade: B-

Hot Mama Notes: These cookies are great if  you are a fan of cinnamon.  Sadly, I really am not.  I wanted to like them, and I did, to a point.  However, I'd much rather eat some other type of cookie (PB chocolate chip, chocolate chip, chocolate cookies, etc), that I will probably never make these again unless I make them for someone who adores cinnamon.  I feel the same way about snickerdoodles, which some people love.

Gingersnap Cookies

Original Recipe at: http://sallysbakingaddiction.com/2012/11/26/soft-gingersnap-molasses-cookies-4-ways/#ixzz2ambGpfhX

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/3 cup dark molasses
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar, for rolling
• 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)

Instructions

1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
2. Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 4 hours of overnight. I chilled mine overnight.
3. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
4. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

There are two very critical notes on these gingersnap recipes.  First, make sure you CHILL the dough.  Prepare ahead of time so that the dough can chill 4 hours or overnight.  Your cookies will NOT be as thick as mine unless the dough has been sufficiently chilled. 

Second, the amount of time you bake your gingersnaps is imperative- so so important to the texture of your finished cookie.  Be sure to bake for only 8-10 minutes.  Lean towards the 8 minute side.  The cookies will appear soft and may look undone.  Allow to cool for a few minutes on the baking sheet and I assure you, they will be done.

Hot Mama Notes:  These cookies are SUPERB.  Some of the best cookies I have ever had.  So soft, fluffy and flavorful!  I would make them again in a second!!!  Grade: A+!

One note: I used fresh grated ginger root (1.5 teaspoons) in addition to the listed powdered ginger.  The reason I did this is because I wasn't sure just how old my ginger spice was, and I wasn't sure how quickly it lost it's potency and flavor (or if it did at all).  To be on the safe side, I threw in some fresh grated ginger, and I think it tasted fantastic.  I would do it again. :)