Cinnamon Cookies With Balsamic-Marinated Strawberries

Nicole Spiridakis for NPR /

/

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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