Rolled Gingerbread cookies

Spicy, chewy gingerbread cut out cookies!

1 1/4 cup butter softened

2 eggs

1 cup sugar

1 cup molasses

2 Tablespoons Apple cider vinegar

4 tsp ground ginger

2 tsp cinnamon

1 1/2 tsp clove

1/2 tsp salt

11/2 tsp baking soda

5 cups flour

cream butter, and eggs.  add sugar and molasses.  add vinegar and spices.  add salt and soda and flour last about a 1/3 at a time.  

Divide dough into a few 1 inch slabs and chill.

Preheat oven to 375

Roll 1/4 inch thick and bake for 6-9 minutes depending on size of cookies. 

Rosemary Cheddar Biscuits

Cheesy Biscuits. Not really healthy at all, but healthier if served with a veggie soup. And delicious. Especially the crispy cheesy crunchy bits at the edges.

1 3/4 cups ww flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1-2 teaspoons finely chopped fresh rosemary

1 cup grated sharp cheddar

4-5 Tablespoons cold butter in small cubes

1 egg

1 Tablespoon veg oil

1 cup milk

Set oven to 400 degrees and prep a baking sheet with parchment. 

In a large bowl, mix dry ingredients, then cut in butter to pea sized chunks. Toss in cheddar and Rosemary 

In a smaller bowl, beat egg with oil and then add milk 

Quickly add wet ingredients to dry, mixing only till combined and spoon onto baking sheet in half cup portions. Should make about a dozen biscuits. 

Bake for 30 minutes or just till edges are crisp and brown.

Cherry Almond Oatmeal cookies

Snow day cookies!

Cherry Almond Oatmeal cookies

1 1/2 to 2 sticks unsalted butter, softened
1 cup firmly packed brown sugar
2 eggs
11/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 tsp nutmeg
1½ teaspoons salt
2 1/2cups Oats
1 cup dried cherries
1 cup sliced almonds

Preheat oven to 350° F. Beat together wet ingredients till creamy. Add combined dry ingredients; mix well. Slowly stir in oats, cherries and almonds. Drop by rounded tablespoon onto cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.

Bar cookies: Bake 30 to 35 minutes in ungreased 13 x 9-inch metal pan.