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25 Days of Cookies: Heartstone Inn shares recipe for dipped gingersnaps

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Who can resist a big cup of coffee with a delicious cookie or two. While almost every cookie is great with coffee, something spicy and sturdy like a gingersnap is an especially good with a big cup of Joe.

The following recipe comes from Heartstone Inn and Cottages in Eureka Springs and will be offered tomorrow as one of their cookies on the seventh annual Sweet Treats Cookie Tour that will be held from 1-6pn

Visit nine B&Bs on this self-guided tour and be greeted warmly with treats, something steamy to drink and plenty of good old Eureka hospitality.

Dipped Gingersnaps

2 cups sugar
1 ½ cups vegetable oil
2 eggs
½ cup molasses
4 cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional granulated or raw sugar
1-24 oz. pkg. vanilla flavored almond bark


In a mixing bowl combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients. Gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar (the raw sugar makes them sparkle). Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 10 to 12 minutes, or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt almond bark according to package directions in the microwave. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Makes about 14 ½ dozen cookies.



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