Swedish Gingersnaps

Swedish Gingersnaps

This recipe is adapted from a recipe in a friends and family cookbook that we put together about twenty years ago!  Jack and I were living in Chicago. My sister-in-law from Minneapolis and I collaborated on it long distance!  It was a blast…we should do another, one of these days.

So what did I change?  Well, the original recipe called for vegetable shortening and white sugar.  I changed it to unsalted butter and light brown sugar (but less of it) and salt.

These cookies aren’t a crisp cookie.  They’re firm but moist…a little chewy.  And buttery.

SWEDISH GINGERSNAPS

What you need:

3/4 cup unsalted butter (1-1/2 sticks)
3/4 cup light brown sugar (that’s what I used but you could use dark brown, of course)
1 large egg
1/4 cup molasses

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

What you do:

Preheat oven to 350 degrees F.   Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.  Set aside.

Place the softened butter in a large bowl…

…and beat for 30 seconds or so.


Add the egg and molasses and mix well.

Add the brown sugar…

…and mix well.

Add the dry ingredients (flour, soda, salt, spices)…

…and mix thoroughly.

Chill dough until easy to handle.  Form into balls and dip in sugar.   Place on prepared cookie sheet clomid tablets 100mg.

Bake for 8 to 10 minutes.  Today I baked them for 9 minutes.  Don’t over bake.

They may need to sit on the cookie sheet for a few minutes before transferring to a cooling rack.

Cool completely.

You are forgiven if you snitch a couple of warm cookies but if they fall apart, don’t say I didn’t warn you.

Lovely with a glass of cold milk (except if you’re lactose intolerant, like me).   On the other hand, these cookies are surprisingly good with a glass of wine, as well.  Something bold and red.  Your choice.

Raffa’s Chopped Salad

There used to be a cozy little restaurant in Bel Air, California, that was within a block of where we stayed one year.  The food was excellent and the ambiance was relaxing.

My daughter Jen is a good friend of the former owner.  She lived nearby while she was living in Los Angeles.  When he decided to sell the restaurant she begged him to get the chef’s recipe for this chopped salad.

The combination of ingredients is brilliant…the crunch of the celery and carrots, the peppery radicchio, that burst of flavor from the corn and the garbanzo beans.  Toss in some mixed greens and you’ve got yourself a satisfying meal!

I love a chopped salad.  You’re gonna love this one.

Raffa’s Chopped Salad

1/2 cup chopped radicchio
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup garbanzo beans
1/2 cup corn
2 Tablespoons chopped red onion
2 Tablespoons freshly grated Parmesan cheese
Chopped mixed greens
Combine all ingredients in a salad bowl.  Just before serving, drizzle with Raffa’s Vinaigrette and toss together.   Or let everyone dress their own individual salads.
Raffa’s Honey Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/2 Tablespoon Dijon mustard
3/4 Tablespoon honey
3/4 cup extra virgin olive oil
The original vinaigrette recipe was four times this amount.  Fine for a restaurant but waaaay to much for a family.  I just halved it and then halved it, again!
Serve this with some crusty bread and it’s a very fine and filling vegetarian meal!