Well, I'm glad I tried! These gingersnap cookies shared on allrecipes.com are delicious and the cinnamon sugar was a nice touch (I did substitute the shortening with butter). The best part...the cookies came out perfectly round!
|Looks like a good treat for Santa|
As these are so well-received, that bottle of molasses will get used up pretty soon!
Last time I mentioned we made pumpkin cheesecake using a whole sugar pumpkin. The recipe is from momswhothink.com. There was some leftover filling so I decided I would make mini cheesecakes for a midweek dessert.
I mashed the gingersnap cookies in a baggie, mixed it with some butter, and pressed the mixture onto the bottom of two ramekins lined with parchment paper. Poured in my filling and baked them the same way as the cheesecake.
They didn't turn out exactly how I envisioned since I don't have mini tart pans (next time I will grease the bottom of the parchment paper). But, hey, food doesn't have to look perfect to be tasty, right?
|Saving half for dinner|