Today is a special day. For many people, myself included, it marked the last working day before the holidays. My office threw a silly re-gift exchange this morning. The concept is simple: You must give something you already own – you’re not allowed to buy anything. The lamer, the better, as we like to laugh. It proved a success again this year, though I managed to get a cookbook and a cutting board. Not so bad after all!
Today is also the winter solstice, and for some, the end of the world. Well, that didn’t happen, so everyone will have to report back to work in January!
But most importantly, today is special as I will be going to the airport to meet my new niece, Matilde, in about an hour. My brother and his wife just adopted an adorable little girl in China, and they are flying home tonight. I can’t wait to meet her! We are all thrilled about this new addition to the family.
Wishing you all a festive holiday season, I leave you with a (healthier) recipe for ginger snaps. Happy baking, and see you in the New Year!
Rye Ginger Snaps
- 2 cups whole-grain rye flour
- 1/3 cup all-purpose flour
- 1 1/2 tsp baking soda
- 2 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp sea salt
- 8 tbsp unsalted butter (1 stick), softened
- 1/2 cup turbinado sugar + 1/4 cup
- 1/2 cup molasses
- 1 large egg
- 1 tsp pure vanilla extract
Sift together the rye and all-purpose flours, baking soda, ginger, cinnamon, cloves, allspice and salt, and set aside.
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