HAPPY VALENTINE’S DAY 2013……….
This year many of us who belong to French Fridays with Dorie participated in a Valentine’s Cookie Exchange. Everything about this project was supposed to be top-secret until the “Big Reveal” on February 14th. Yeah, right……..
Our leader for this project was Alice Mizer who blogs at A Cooking Mizer. If you remember, Alice masterminded our Christmas card exchange and managed the project artfully. Admittedly, this Cupid Crowd was a bit unruly and, honestly, who can keep a secret? But along came February 14th, we’ve all sent treats to our secret Valentines, and you can see their sugary results and recipes at our French Fridays with Dorie link.
Nothing about this project was difficult for me. I received the name of my secret Valentine, baked my tasty cookies, packaged them up and went to the post office to mail to Massachusetts on deadline. What totally traumatized me was after paying my proper postage, the postal clerk heaved, and, I mean, heaved my box into the postal bin.
How does your cookie crumble?
So, I immediately blew my cover and e-mailed my secret Valentine, Betsy, telling her that if my cookies arrived in pieces to NOT tell me.
My Valentine cookie box was waiting for me last Friday when I arrived in Aspen after a ten-hour road trip. Susan, a talented chef and baker who blogs at The Little French Bakery and runs a cooking school in North Freedom, Wisconsin, had baked Giant Ginger Snaps for me. Be still my heart. I am sharing her recipe with you at the end of my blog. Thank you, Susan, for the absolutely scrumptious cookies.
Giant Ginger Snaps
2 Cups Vegetable Oil
4 Cups Sugar
1 Cup Molasses
4 Eggs, room temperature
8 Cups A-P Flour
1 Teaspoon Salt
8 Teaspoon Baking Soda
2 Teaspoon EACH, Cinnamon, Ground Cloves, and Ginger
Granulated Sugar for Rolling
Preheat oven to 350 degrees.
Mix all the ingredients until a soft dough forms. Roll into balls the size that is slightly larger than a walnut but smaller than a golf ball. Roll in granulated sugar. Set balls on parchment-lined baking sheet. Press slightly. Bake for 12 to 15 minutes. The cookies will puff, then flatten out. The crinkles will brown slightly. Bake less for chewy and more for a snap!
Makes 3 to 4 dozen but recipe can be easily cut in half.
Susan Holding, The Little French Bakery