These two varieties of cookies are easy to make especially with grand children. I did this past weekend making them with Ella, my six year old grandchild. I think some of the uncooked dough was consumed when by back was turned!
Ginger Molasses Cookies
Makes about 4 dozen
If you enjoy the taste of a variety of spices this is the cookie for you and with the addition of candied ginger, that gives the cookies an extra rich ginger taste. You will notice both cookies call for butter. I use only butter in my baking as it’s a local and natural product rather than the chemical induced margarine and shortening.
- 3/4 cup (175 ml) butter at room temperature
- 3/4 cup (175 ml) granulated sugar
- 1/4 cup (50 ml) molasses
- 1 free-range large egg
- ½ cup (125 ml) chopped candied ginger – optional
- 2 cups (500 ml) unbleached all-purpose flour
- 1/4 tsp (1 ml) salt
- ½ tsp (5 ml) baking soda
- 1 tsp (5 ml) ground cloves
- 1 tsp (5 ml) ground cinnamon
- 1 tbsp (15 ml) ground ginger
- ¼ cup (60 ml) granulated sugar for rolling
1. Preheat oven to 350°F(180°C). Lightly grease bake sheet.
2. Beat butter, sugar and molasses together until creamy; beat in egg until well combined. Stir in candied ginger if using.
3. In another bowl, combine flour, salt, soda, cloves, cinnamon and ginger. In a sieve over a bowl and. Mix into egg mixture.
4. Shape into 1-inch (2.5 cm) balls. Roll in the sugar. Place 1-inch (5 cm) apart on greased bake sheet. Bake 10 to 12 minutes or until the top are no long shiny. The cookies rise in the oven then fall slightly when cooled. Cool on rack. Store in closed container.
Melting Moments
Makes from 3½ to 4 dozens
These tender, melt in your mouth cookies are known by several different names from Russian Tea Cakes to Mexican Wedding Cakes
- 1 cup (250 ml) butter
- ¼ cup (60 ml) powdered sugar
- 2 cups (500 ml) unbleached all-purpose flour
- 1/4 tsp (1 ml) salt
- 1 tsp (5 ml) vanilla
- 1 cup (250 ml) finely chopped nuts or finely chopped chocolate chips
- ½ cup (125 ml) icing sugar for rolling
1. Preheat oven to 375°F (190°C). Lightly grease bake sheet.
2. Beat butter and sugar together until creamy. Stir in flour, salt, vanilla and nuts or chocolate chips. If the dough is very soft, chill the dough at least 30 minutes before shaping into 1-in/2.5 cm balls. Place on greased bake sheet. Bake 10 minutes.
3. Cool slightly; roll in icing sugar; cool completely; roll again in icing sugar.
If you have any questions about a recipe or other food question, please email:gay@gaycook.com or phone: 613-728-3253
