Ginger Snap Recipe

A recipe from Three Dog Bakery

Makes approximately 24 golden, paw-natural cookies

- 1/2 cup vegetable oil

- 1/2 honey

- 1 small egg

- 1 cup molasses

-  1 1/2 tablespoon dried ginger

- 3 cups white flour

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 2 teaspoons cinnamon

Preheat oven to 350 degrees. Mix all dry ingredients well. Add wet ingredients. Knead thoroughly by hand. Roll down into quarter-sized balls. Place on a baking sheet sprayed with nonstick cooking spray. Flatten balls on baking sheet with fork. Bake approximately 15 minutes or until brown. Cool on a rack. Store in an airtight container for up to 4 days or wrap well and freeze for up to 2 months (thaw before serving).

  

It's the season to be in the kitchen baking cookies but don't forget about your furry friend! They sure wouldn't pass up on safe cookies for themselves!

Enjoy!

Taryn & Zoey 

Carol & Charlee