Coffee Dunkers

My college student is home and he had a request nearly as soon as he walked through the door: cookies!

So, I got busy in the Exile’s Kitchen and made two kinds last night.

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Coffee dunkers: Ginger Cookies rolled in red and green sugar and Butterfinger Cookie Bars

Ginger Cookies are perfect for the Christmas season and great to dunk in hot coffee or tea, if you prefer. Here’s the recipe-

In a bowl mix together

1 cup sugar

1/3 cup molasses

1/2 cup butter

1 egg

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In another bowl, sift together

2 1/2 cups all purpose flour

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

pinch of salt

1 teaspoon baking soda

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Then slowly combine dry ingredients to wet ingredients, just so you don’t make a mess. Then cover with plastic wrap and chill in the frig for about an hour. When thoroughly chilled, form into one inch balls and roll in colored sugar. I used red and green, because after all, it’s Christmas.

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Bake in a preheated 350° oven for 10 to 12 minutes or until edges are slightly brown. Cool on a wire wrack and store in an air tight  container. Makes about 3 1/2  dozen.

The second batch of cookies I made last night are super easy. Butterfinger Cookie Bars use the same recipe as my Perfect Peanut Butter cookies (see the recipe posted on August 1, 2015). Just add a bag of Butterfinger Pieces. They can be found at the store with the big W on it, in the baking section next to the pedestrian semi-sweet choco chips.

Instead of using a muffin top pan, line a cookie sheet with parchment paper and spread the dough out in the pan. Spraying a rubber spatula with vegetable spray makes this part easy. The dough will spread out, while baking so don’t worry about not getting it perfect.

Bake at 350° for 15 to 18 minutes, depending on your oven. Cool slightly before cutting into  bars. I use a pizza wheel to make the task a sinch. When completely cooled, store in a pretty glass jar. But they probably won’t stay in that pretty jar for long!

Merry Christmas from the Exile’s Kitchen and happy coffee dunking.

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