It rained yesterday. All. Day. Right after that beautiful kind of spring Saturday that gets you excited for warm weather and ice cream cones. Such a nice Saturday that we fired up the grill to celebrate the beginning of the season. Now this.
So I tried to embrace this shut-in day by giving winter one last hurrah. I made another batch of the gingerbread cookies I’d originally created for my BrooklynBased.net article on the A. B. Smeby Bittering Co.
Oh, you haven’t see it? Check it out here. Louis Smeby, the mastermind behind the company, hooked me up with a bag of bitters samples from his lab. They’re usually used for cocktails, but I discovered that they make a killer secret ingredient for baking.
Here are highlights from my rainy gingerbread Sunday. And if you want the recipe, you can grab it here.
P.S. If you don’t have bitters, you can use vanilla extract in its place. It’s not the same, but it’s better than no cookies at all.
My daughter would get such a kick out of these cookies. I’m going to tuck this recipe away for our next rainy day together.
How cute are those cookie cutters!
I have been on the hunt for a good gingerbread to try out, thanks for the recipe.
Gingerbread is my all time favorite cookie.