Each season has smells that just seem to make them special and unique. In the spring, it's the fresh small of rain. Summer conjures up smells of freshly-mowed grass. Christmas has several smells. There's nothing like the smell of a fresh evergreen tree or pine branches. (Yes, they are messy but you have to admit, they smell wonderful!) Another aroma that seems to belong to Christmas is the aroma of spices--cinnamon, ginger, nutmeg. I remember my mom always enjoyed desserts that had that old-time Christmas taste. Plum pudding, molasses cookies, gingerbread, etc. I used to love to watch my maternal grandfather eat. His teeth clicked when he chewed, thanks to his dentures, but that just added to the allure of his food. He always made everything look so good. I recall watching him mix soft butter with molasses then carefully spreading it over the last biscuit for dessert. I tried it once because it looked so enticing, but obviously Grandpa had a different palate than I did!BUT, if you take that molasses and put it in these ginger cookies--now that's something else. The recipe calls for coarse sugar to roll the dough in. I finally found that Wilton makes a coarse sugar which you can purchase at most stores that carry Wilton products. I found it in the baking aisle at Wal-Mart rather than in the craft area. (It is also fine to simply use granulated sugar.) This makes about 5 dozen cookies which is another reason it's one of my favorites.
Bake a batch and take in the smell of Christmas!
Ginger Cookies
4 1/2 c. flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. coarse sugar
In medium mixing bowl stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening until softened. Gradually add the 2 c. sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Roll 1 T. of dough into a ball (or 2 T. for a larger cookie). Roll in the sugar. Bake on ungreased baking sheet at 350 degrees for 12-14 minutes (don't overbake). Let stand 2 minutes before transferring to wire rack to cool.
4 1/2 c. flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. coarse sugar
In medium mixing bowl stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening until softened. Gradually add the 2 c. sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Roll 1 T. of dough into a ball (or 2 T. for a larger cookie). Roll in the sugar. Bake on ungreased baking sheet at 350 degrees for 12-14 minutes (don't overbake). Let stand 2 minutes before transferring to wire rack to cool.
No comments:
Post a Comment