Check out these easy-to-make recipes for hot cinnamon apple cider and gingersnaps from the Nat Geo Kids Cookbook by Barton Seaver with photos by Michael Piazza.
HOT CINNAMON APPLE CIDER
Juice the lemon and orange into a medium-size pot, placing the skin of half the lemon and half the orange in the pot with the juice. Discard the other half. Add the cider, allspice, and cinnamon and place the pot on the stove over medium heat.
Once the cider begins to steam and you begin to smell the yummy scents, turn the heat to low and simmer for another 10 to 15 minutes for the flavors to fully combine.
With a ladle, spoon the cider into mugs and enjoy while cuddled next to a fire or on a walk in the chill evening.
Preheat your oven to 350 degrees. In a mixer (or bowl if using a hand mixer), beat together on medium speed the butter and the sugar.
When they're thoroughly mixed, add the eggs one at a time, mixing until they're fully blended. With the mixer running, add the molasses, vinegar, and powdered ginger.
In a separate bowl, mix the salt, baking soda, and flour. With the mixer running on low speed, slowly add the dry ingredients and mix until they're fully incoprorated.
Remove the dough from the mixer and let it sit for 10 minutes. Form the dough into small balls about the size of a walnut. Place on a baking tray lined with parchment paper and gently press the dough balls down to flatten them just a little. Sprinkle the coarse sugar on the top of each cookie.
Bake for 12 minutes. Remove from the oven and, using a spatula, move the cookies to a cooling rack.
If you have leftover dough, roll it into a tube shape, wrap it with plastic wrap, and freeze until you're ready to bake again.