Feb 3rd

Every Valentines, Christmas and Anniversary I have to make Gingerbread men for Pete. It is a recipe that he grew up with and is now P.J.’s favorite too. This recipe for Gingersnaps however is my favorite spice cookie. They are chewy and buttery and just the perfect blend of spices, cinnamon, cloves, and ginger. I acquired this recipe years ago from a friend named Delores, so thank you Delores, it is my favorite Gingersnap! Speaking of Valentines Day, Pete and I use to go out for dinner and it was always a zoo! There was a preset menu, that usually wasn’t worth the money, and way to many people, so not very romantic. We have now started our own tradition of having a Romantic dinner at home for two. For the past two years we have ordered Stone Crabs from The Keys Fishery in Marathon Florida. My Father use to live there and we would always go to this restaurant and get Stone Crabs, Fried Lobster and Lobster Reubens. If you have never had Stone Crabs before, you have to try them. They serve them cold and accompany them with a fabulous mustard sauce. Stone Crabs are available from November to May. The famous restaurant Joe’s Stone Crab in Miami beach gets their crabs from Keys Fishery. I love that when they catch the crabs, they only take one claw off, and throw the crabs back into the ocean. They don’t kill the crabs, and the Stone Crabs will regrow another claw, amazing! These little succulent crustaceans aren’t available very often in Mesa Arizona, except at AJ’s Fine Foods and will cost a fortune. So we order them overnight, and they are delivered right to our door on Valentines day with the mustard sauce. We also will dip them in butter too! My mouth is watering and I can’t wait for that day of Love, chocolate, seafood, and hearts! Happy Valentines Day! Stacey


3 sticks butter softened

2 cups sugar

2 eggs

1/2 cup molasses

2 tsp baking powder

1 tsp ground cloves

2 tsp baking soda

4 cups all purpose flour

2 tsp ginger

2 tsp cinnamon

Mix altogether and roll into balls (about a Tbs full) Dip into about 1 cup of sugar to cover and bake at 350 for 15 minutes.



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