{"id":135,"date":"2016-11-27T17:45:58","date_gmt":"2016-11-28T01:45:58","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=135"},"modified":"2016-11-27T17:45:58","modified_gmt":"2016-11-28T01:45:58","slug":"gingersnaps","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2016\/11\/27\/gingersnaps\/","title":{"rendered":"gingersnaps"},"content":{"rendered":"<p>I love soft cookies, and I love spicy cookies.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3\/4 cup vegetable shortening at room temperature<\/li>\n<li>1 cup firmly packed light brown sugar<\/li>\n<li>1 large egg, beaten lightly<\/li>\n<li>1\/4 cup unsulfured molasses<\/li>\n<li>2 tablespoons honey or golden syrup<\/li>\n<li>2 cups all-purpose flour<\/li>\n<li>2 teaspoons baking soda<\/li>\n<li>2 heaping teaspoons cinnamon<\/li>\n<li>2 heaping teaspoons ground ginger<\/li>\n<li>1 heaping teaspoon ground cloves<\/li>\n<li>1\/4 teaspoon chili powder (optional)<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>granulated sugar for dipping the balls of dough<\/li>\n<li>raspberry jam (optional)<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<p>In a large bowl, cream the shortening with the brown sugar until the mixture is light and fluffy. Stir in the egg, molasses, and honey until combined. In a medium bowl, sift together the dry ingredients. Add the flour mixture, a third at a time, to the shortening mixture, and blend the dough well. Chill the dough, covered, for at least 1 hour.<\/p>\n<p>Roll level tablespoons of the dough into balls. Roll the balls of dough in the granulated sugar. Arrange the balls about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375\u00b0F. oven for 10 to 12 minutes, or until they are puffed and cracked on top. Optionally, make a small indentation in the middle of the cookies and fill with raspberry jam.<\/p>\n<p>Transfer the cookies to racks and let them cool. Makes 4 dozen small cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love soft cookies, and I love spicy cookies. Ingredients 3\/4 cup vegetable shortening at room temperature 1 cup firmly packed light brown sugar 1 large egg, beaten lightly 1\/4 cup unsulfured molasses 2 tablespoons honey or golden syrup 2 &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2016\/11\/27\/gingersnaps\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-cookies"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":1,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":136,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/135\/revisions\/136"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}