Ginger cookies, with a glass of milk or a cup of tea, are a wonderful treat, especially as winter approaches and the days grow colder. I’ve been invited to a pre-holiday luncheon that includes a cookie exchange, so it seems like the perfect time to try another recipe I spotted in The Cruising Cook by Shirley Herd. I previously posted a recipe for cherry cobbler from this same cookbook. Please see that post if you would like a great dessert recipe: Cherry Cobbler, Quick and Easy. As you can see, I love quick and easy recipes, especially for desserts. This one, like the cherry cobbler, calls for only three ingredients, or four if you count the water.
- 14 oz Gingerbread or Spice Cake mix
- 1/2 cup chunky Peanut butter
- 1/2 cup seedless Raisins
- 2/3 cup water
- Blend gingerbread mix with water and peanut butter. Mix well. The batter will thicken as you stir.
- Add raisins.
- Drop by teaspoons full onto greased baking sheet.
- Bake 10-12 minutes in a 350°F oven.
- When ready, cool and enjoy.
- Makes approximately three dozen.