COOKIES

Now that I have a little baby who wants to be held nearly all the time, blogging has clearly become less of a priority. I have posts lingering in my mind, waiting to be put on the blog. For now, I wanted to share a recipe that we're enjoying. We usually make gingerbread during advent: after Thanksgiving and before Christmas. Sometimes it's a house, sometimes little people or other shapes. This year, I took a much simpler approach. These are made like chocolate chip cookies, but with a different flavor. We think they're delicious (and not healthy)!

BUTTERSCOTCH GINGERBREAD COOKIES

3 c. flour
2 t. baking soda
1 1/2 t. ground cinnamon
1 1/2 t. ground ginger
3/4 t. ground cloves
1/2 t. salt
1 c. butter
1 1/2 c. packed brown sugar
1 egg
1/3 c. molasses
1 (11 oz.) package butterscotch morsels

1. Preheat oven to 350
2. Combine flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Beat butter, sugar, egg, and molasses until creamy. Add flour mixture gradually. Sir in morsels. Drop on ungreased sheets
4. Bake for about 10 minutes until lightly browned.

I hope to make peppernuts and buckeyes yet this season -- they're next.