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Elissa Bernstein of 17 and Baking: Perfect Gingersnaps

Elissa and one of  her creations.
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Love baking? Elissa Bernstein, 17, from Seattle is already an expert at it. This baking Betty created a blog, 17 and Baking, to document her awesome adventures in the kitchen. Her culinary tales are amusing and totally relatable. Plus, she includes pictures of her awesome creations (we're hungry just from looking at 'em). (Psst! Check out GL's recent article on Elissa Bernstein for even more info!)
This holiday season we're bringing you some of Elissa's fave recipes. What a great prezzie to give to friends and fam or a way to impress your guests at every holiday bash! 
Check out this recipe for Perfect Gingersnaps (a.k.a. Elissa's "favorite cookies") Read more about Perfect Gingersnaps on Elissa's blog.
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Perfect Gingersnaps
Makes 5 dozen 2″ cookies

What You'll Need:
2 cups all purpose flour

2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves

Pinch of salt

1 cup packed light brown sugar

1/4 cup molasses

3/4 cup canola oil

1 large egg

Sugar for rolling (Elissa likes evaporated cane juice or raw sugar)
What You'll Do:
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes–if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.

POSTED ON 12/18/2009 8:00:00 AM


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