Between being a mommy, a wife, playschool 2 days a week, work 3 times a week, many social obligations, and studying everywhere in between, there's hardly enough time to complete the necessary tasks, let alone any time left over for extras.
So, in hopes that some of you might have time to create awesomeness, I thought I'd share a few of my favorite ideas with you I've been saving.
At the top of my list is salt dough ornaments!
One thing I do always seem to find time to create is goodies, so here's my latest Christmas Cookie recipe to share with you all.
Love and hugs
Best Soft Gingersnaps,
(With or Without Chocolate Chips)
- 1 1/2 cups butter (no substitutes), softened
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup good quality mini chocolate chips (optional)
- Additional sugar for rolling
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Stir in chocolate chips if using.
Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy, lightly browned, and cracked. Cool for 1 minute before removing to wire racks.
Note: Can use 4.5 teaspoons of Gingerbread Spice instead of the individual spices