Make the strawberries in the morning and let them marinate until your picnic. Fresh mint isn't essential, but it's a flavorful addition to the dish.
Makes 2 dozen cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup canola oil
1/4 cup molasses
1/4 cup water
1 cup sugar, plus extra for sprinkling
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a cookie sheet.
Sift the dry ingredients (except sugar) into a bowl and set aside.
In a large bowl, combine wet ingredients, including sugar, and whisk until blended. Stir in the dry ingredients and mix until well combined. (The dough will be sticky.)
Using a teaspoon, scoop out cookies onto cookie sheet and press gently with a fork. Sprinkle sugar over the top and bake about 10 minutes.
Strawberries
1 pint strawberries
2 tablespoons balsamic vinegar
2 tablespoons sugar
Fresh mint leaves
Cap and thinly slice the strawberries and place in a large bowl. Mix with the balsamic vinegar and sugar. Cover and refrigerate, 2 hours to overnight. Taste and add more sugar if desired. Garnish with the mint leaves.
Spoon a few teaspoons over a cinnamon cookie and serve.
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