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hot cocoa + whipped cream + chocolate sauce + crushed candy cane.

Molasses Spice Cookies

(via Always With Butter)

2 1/4 c. flour

2 tsp baking soda

1/2 tsp salt

1 tsp ginger

1 1/2 tsp cinnamon

1 tsp nutmeg

3/4 c. butter, soft

1/2 c. brown sugar

1/2 c. sugar + additional for rolling

1 egg

1 tsp vanilla

1/3 c. molasses

preheat oven to 375.

Sift flour, baking soda, salt, ginger, cinnamon and nutmeg together. Set aside. Beat butter for 2 minutes. Add both sugars and beat together. Add egg, vanilla and molasses.

Gradually add dry ingredients.

Scoop out balls (tiny ones! they widen pretty far.) and roll in plain sugar.

Place on baking sheet lined with parchment paper. Bake for 11-13 minutes.

recipe via martha.

2 c. flour

1/4 tsp salt

1/2 tsp baking powder

1/2 c unsalted butter

1 c sugar

1 large egg, lightly beated

2 tbs brandy, or milk

1/2 tsp vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

Transfer to work space. Shape into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour.

preheat oven to 350. Roll out dough and cut into shapes, bake on lined baking sheet. Bake for 10 minutes, or until lightly brown. Transfer to wire racks to cool.