Before we begin with ginger cookies, a huge and wonderful Christmas cookie hug to all who participated in DROP IN AND DECORATE. I think we had 14 dozen incredible sugar, gingerbread and chocolate cut-out cookies, decorated to the nines, for our local Bridge, An Assisted Living Center. We tasted, we decorated, we had dinner, we played, we sang, we laughed and we got to be better friends. Perfect thanks to Lydia Walshin of The Perfect Pantry for the super idea (now in the eighth year) of holiday fun and “doin’ good.”
Lydia tells me she’ll include a pic and a few sentences on the website after the first of the year. Eyes peeled. And: Let’s do it next year!
Thanks to everyone who read and/or participated in the blog this year. At eight months old, it remains a joy and a learning experience nearly every day. Happy, Happy End of the Year. Enjoy more time at the table this week as we move into 2010.
(Now on to the the ginger cookies!)
Is there anything more Christmasy (food-wise) than a ginger cookie? I have so many foods and ideas to blog for Christmas (I’m making clam sauce today) that I don’t know what to do. But things always boil down to cookies during Advent, don’t they?
The recipe is a guide. You’ll make them your way and they’ll be your cookies. Eat them with milk. Eat them with hot tea. Eat them with coffee or hot cocoa. For capital G-Goodness sake, just make them and eat them. What else do you need? Part of Christmas is… well, it’s just ginger cookies.
ALYCE’S GINGER COOKIES–A BIG BATCH –6 DOZ 2-3″ COOKIES
- 4 cups unbleached white flour
- 4 teaspoons baking soda
1/2 teaspoon salt (I like sea salt.)
- 3 teaspoons ground cinnamon (I like Penzey’s Vietnamese cinnamon)*
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1 teaspoon freshly ground pepper
- 1 1/2 cups shortening ( I know, I know)
- 2 cups sugar (plus more for rolling)
- 1/2 cups molasses
- 2 teaspoons freshly grated ginger*
- 2 eggs
- Preheat oven to 375 F.
- Beat well the shortening, sugar, molasses, egg and freshly-grated ginger until fluffy. Add dry ingredients and mix well. Shape into 1″ balls. Roll in granulated white sugar and place on cookie sheet two inches apart.
- Bake 8-10 minutes or until edges are quite dry but centers are soft and still a tad gooey. If you overbake them, they’re dunking cookies.
- Let cookies sit on trays for 1-2 minutes. Remove from trays to cooling racks until completely cool. Store in airtight containers for 1-2 days. Freeze for up to 2 weeks if not using immediately.
*If you don’t have Vietnamese cinnamon, you can add 1/8 teaspoon ground cayenne pepper with the spices. You can also (or instead of the grated ginger) add 1/4 cup finely chopped candied ginger.
I have a good friend named Ginger. This is for her. Merry Christmas, everyone…
Love you always, Alyce