Saturday, November 23, 2013

Gingersnap Cookie Pie

The other thing I always make for Thanksgiving is pie.  Since all the traditional favorites are usually covered, I like to try something new each year.  Thus this creation.....

a gingersnap cookie crust with vanilla bean ice cream 
topped with caramel sauce and chopped almonds.
Every bit as delicious as it sounds!!!

Now, these cookies are sensational on their own and definitely a favorite.  So try the Gingersnaps......

2 cups sugar
1 1/2 cups butter
2 eggs
1/2 cup molasses
4 cups flour
1/2 tsp. salt
4 tsp.  baking soda
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger

Cream butter and sugar.  Add remaining ingredients.  Rolls balls of dough in sugar.  Place on cookie sheets and bake at 350 degrees for 9-10 minutes.

.....And to make the pie simply press some cookie dough into a greased round cake or pie pan and bake.  Let cool, then fill pan with softened ice cream.  Freeze.  Top with caramel and almonds.

Happy Thanksgiving!!!

1 comment:

Lori A. Geise said...

I can't wait to try this recipe.