You know those people on your Christmas list that you don’t really know very well, but that you want to get something for? (I know, poor sentence structure, I hate ending sentences with prepositions, but I just feel so snooty saying “those people for whom you want to get something”, it’s like people who say Ne-VAH-da instead of Ne-VA-da) My plan this year was to bake cookies and give a dozen or so to each of these people. I don’t have many people like that on my list, but I imagine for people who work in offices that this isn’t the case. (And also for those festive souls who get presents for everyone they come into contact with over the holidays, including hair dresser, the mailman, and that guy who serves your morning coffee.)
I would say that I recommend this recipe as a contender for a coveted place among the “gift cookies”, but I can’t in good conscience do that.
You (to me): Why not?
Me (to you): Because you will eat them all before you can wrap them and give them away. Trust me. It happened. Learn from my mistake, friends.
I was able to wrap up a few and mail them before my grubby little self ate them all. The rest now live in either my belly or the freezer (soon to move into my belly). Seriously, I am not exaggerating here; these cookies are too good for their own, um, good. I have no idea where this recipe came from. I got it from a friend who got it from a friend…you know the drill. While I can’t claim complete credit for it, it bears so little resemblance to the version I got from my friend that I have no qualms posting it here.
Ginger Cookies (Makes 4-5 dozen cookies)
3 cups All-purpose flour
2 tsp ground ginger
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup margarine
¾ cup brown sugar
¼ cup molasses
Preheat oven to 350.
Sift together flour, baking soda, spices, and salt. In separate bowl, cream margarine with sugar. Add molasses, mixing until well incorporated. Stir in sifted dry ingredients.
Shape approx. 1 T dough into balls. Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes. Cool on sheet 5 minutes; transfer to wire rack.
Note: I live at a pretty high elevation, so I added more flour than the original recipe. If you don’t, just use 2 1/2 cups. Also, if you like crispy gingersnap-type cookies, cook these 10-12 minutes. I cooked them 8 minutes and they are super chewy…just like I like them to be.
I also tried to make Heather’s spinach pancakes this morning, and the looked awesome. But my impatience (and hunger) got the best of me, and they were completely uncooked in the middle. In-edible. I will persevere and plan on trying again tomorrow. Wish me luck!