i made actual ginger-snaps tonight,as opposed to the gigantic ginger cookies that our company that we had in pdx made/makes...it's a pretty big surprise for my mouth to have them be so snappy.
i also made 'butter-cream' frosting for them...it would have bee 100% better had i had food coloring;they would have been actually decorated,instead of just overly-frosted. either way,they're delicious and sugar-coma-inducing.
made an ice-cream sandwich with 2 ginger snaps, the remaining chocolate made with coconut milk-ice cream (new and delicious from purely decadent) and all covered in frosting. jake and i are unbelievably gross.
ginger snap
cookie dough
3 c flour
1/4 t salt
1 t baking soda
2 t ginger
1 t cinn.
1/4 tnutmeg
1/4 t clove
1/2 c non-dairy butter
3/4 c sugar
1 1/2 t egg replacer
2/3 c molasses
2 T water
buttercream frosting
1/2 c non-dairy butter
2 c confectioner's sugar
1 1/2 t vanilla
2 T milk(non-dairy,duh)
in actuality, this is far too much frosting for the the amount of cookies, but in real life,jake eats at least 2 tablespoons of it and you can never have too much sugar-y goodness,right? so yeah,if i were to go at this project again, i would half the frosting recipe...so as to not be forced into frosting eating,which doesn't sound so so terrible,but might be the reason for the involuntary trembling that i am beginning to feel.
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