SUPER THIN RIBBIONS RECIPES

Steps:

• Starting at the stem end, run a vegetable peeler down the length of each squash, using very little pressure, to create long, thin ribbons. Continue making ribbons until you reach the seeds in the middle of the squash. Turn the squash over and repeat. Arrange half the ribbons in a single layer on a rimmed baking sheet. Drizzle the squash with half the lemon juice, 1/4 cup of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Scatter half the garlic slices and 12 of the basil leaves evenly over the squash. Cover with the remaining ribbons in a single layer, then add the remaining lemon juice, oil, salt, pepper, garlic, and basil. Set aside to marinate until the ribbons become translucent, about 1 hour. To serve, use a fork to twirl each ribbon into a loose bunch and place in a bowl.

Steps:

• Beat butter and sugar together until light and fluffy.
• Add vanilla and eggs and mix until well blended.
• Add molasses and mix until well blended.
• Sift remaining ingredients together in a separate bowl.
• Add dry ingredients to butter mixture in two batches, stirring until just combined.
• Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
• Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
• Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.