Cinnamon Snaps

Cinnamon Snaps

¾ cup shortening
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
Additional sugar

In a mixing bowl, cream shortening and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.

Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.

Yield: 4 ½ dozen

Ghirardelli Ultimate Double Chocolate Cookies

Ghirardelli Ultimate Double Chocolate Cookies


Yields: 2 dozen cookies

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.

Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.

Cool on baking sheet. Enjoy the moment of timeless pleasure.