Most folks are probably familiar with ginger snaps. Crunchy and just a bit spicy they are wonderful dunked in coffee or crushed up for a cheesecake crust. Doug and Beverly Breitling, owners and innkeepers of Arsenic and Old Lace B&B in Eureka Springs, offer their recipe for a chocolate cookie that gets a little spice from coriander, nutmeg, cloves and pepper.
Be sure to stop by, chat and try some of these delicious cookies for yourself during the seventh annual Sweet Treats Cookie Tour that will be held this Saturday, December 14 from 1-6pm
On this self-guided tour, you can casually stroll through nine beautifully decorated B&Bs, have a cup of cider, visit with the innkeepers and get some decorating ideas too.
Tickets can be purchased through any of the nine participating B&Bs
Spicy Cocoa Snaps
Yield about 4 dozen.
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 tsp. ground coriander
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. pepper
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 Tablespoons dark rum
In a medium bowl, combine first 8 ingredients; stir well. Beat butter in a large bowl at medium speed of an electric mixer until creamy, gradually add sugar, beating well. add Egg, beating until blended. Stir in rum. Gradually add flour mixture, beating just until blended after each addition. Cover and chill dough 45 minutes.
Shape dough into a 13 inch log on waxed paper; wrap and freeze log 1 (one) hour or until firm, or up to 1 (one) month.
Preheat oven to 350 degrees. Cut frozen log into 1/4 inch slices, and place on lightly greased baking sheets. Bake 12 minutes. Remove to wire racks to cool completely.