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I took Aunt Big's Gingersnap recipe from How to Cook everything and
tweaked it.
Cream one cup of room temperature coconut oil (I used flavorless expeller pressed)
with one cup of sugar (I'd like to get some sucanat to try next time but
this time I used cinnamon sugar with crumbs of walnuts in it, leftover
from candying walnuts in december) and one cup of liquid sweetener
(first time I made them, I did half molasses & half honey, today I did
all local dark maple syrup).
After that's smooth, dissolve 1T baking soda in 2T hot water, blend into
the mixture. Add in your chopped walnuts, then add a pinch of salt and
seasonings (original recipe calls for 1T each of ginger and cinnamon,
but today I only used the cinnamon in the cinnamon sugar, used a heaping
T of ginger and a couple of pinches of cloves).
Blend and then add in 3.5 cups of flour (I've used AP, pastry and bread
flours with equally good results, looking forward to trying ww next time
when I can have my tall husband reach the flour before I start!).
Roll 1T balls in cinnamon sugar (more of the leftovers used up!)
optionally, then bake in 350F oven. Undercooked will be soft, light
brown will be a little crisp and very chewy and well done are crunchy...
ALL DELICIOUS!
Once you've made as many as you think your family *SHOULD* be permitted
to eat (because they get eaten until they're all gone!), make balls on a
cookie sheet with any remaining dough and pop into the freezer. Coconut
oil firms up quickly and then you can put them in a tub and bake as many
or few as you'd like at a time.
SandraÂ
