Sunday, December 23, 2012

Ginger Cookies for the Holidays

Cookies are small sweet cakes, typically round, flat, and crisp. They are the answers to the prayer for those less experienced bakers and for parents that enjoy getting their kids involve in a fun project. Once in the oven, they require just a little cooking time and  Voila! dessert time. With the holidays in mind, one can have a hand full of recipes of holiday cookies in a to bake list.

Ginger cookies are one of those cookies that scream holidays! The aroma as they puff up while baking, the sparking sugar coating that covers the entire cookie from one end to the other and the unique flavor obtained from the brown sugar, molasses and spices make these cookies unforgettable. I have to say if you have been bad this year, you need to bake some ginger cookies for Santa instead of chocolate chips.  You might have a chance to get out of the naughty list.


3/4 cup vegetable shortening
1 cup sugar, plus more for rolling 1 large egg 1/4 cup molasses
2 cups sifted all-purpose flour
1 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the shortening and 1 cup sugar. Beat in the egg, and then stir in the molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls. Roll each cookie in sugar and place them 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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