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Gingersnap Cookies and Milk Make Bedtime a Sweet Time

by Stephen Chavez September 14, 2012

Sending your kids to bed early with a glass of milk may help them to be more awake and alert the following morning, so we hear from the California Milk Processor Board. To heck with the kids, a restful night’s sleep is what we ALL need to tackle, and conquer the day.  So why not enjoy some homemade cookies with that milk? We would not be doing our job if we didn’t offer a recipe for some bedtime cookies.  We have a chewy, warm-spiced Gingersnap Cookie recipe. Plan ahead and let the family in on the fun by having the kids roll up their sleeves and start rolling out some cookies.  Don’t worry, you can keep the mess in check by mixing the dough yourself and allowing the kids to pinch off small amounts of dough to roll into a ball.  This recipe will give you three dozen cookies if you are rolling out one inch dough balls.  But with kids helping, anything goes!  Just remember to leave 2 inches between the rolled cookie dough balls to leave room for spreading, as most gingersnaps tend to do. These also make a great lunchtime snack for your children or inner child.

Make sure to tune in (with a cookie and a glass of milk) every night between 7-9 p.m. PST to Telemundo and Univision to watch the California Milk Processor Board’s TV spot, “Ya es hora de ir a la cama” which reminds parents and children that it’s time to go to bed!

Chewy Gingersnap Cookies
Makes 3 dozen cookies

Ingredients:
¾ cups shortening
1 cup white granulated sugar
1 extra-large egg, room temperature
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
turbinado sugar for rolling

Procedure:
Preheat your oven to 350°F.  Spray a cookie sheet with non-stick baking spray.

In a large mixing bowl cream the shortening and the sugar.  Beat in the egg until it is light and fluffy.  Mix in the molasses until well blended.

In a separate bowl, sift together all the dry ingredients.

Using a silicon spatula/spoon, slowly mix the sifted flour mixture into the egg mixture until fully incorporated.

Roll into 1 inch balls.  Dip one side into the turbinado sugar.  Place on the cookie sheet two inches apart.

Bake for 10 -12 minutes, or until the cookie has spread and cracked.  Cool completely before enjoying.

See what El Maestro is up to here: https://www.facebook.com/ElMaestroDelVasoMedioLleno

This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.

The post Gingersnap Cookies and Milk Make Bedtime a Sweet Time appeared first on Latino Foodie.




Stephen Chavez
Stephen Chavez

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