Grammy Davison's Gingersnaps
I once baked a tinful of these delicious cookies to take to my father-in-law. By the time we reached his house 3 hours later, there were precious few left! This recipe comes from my husband's grandmother, and has stood the test of time.
3/4 cup margarine or butter
1 cup sugar
4 Tablespoons molasses
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon clove powder
1/2 teaspoon ginger powder
Sift together the dry ingredients into a mixing bowl and set aside. Cream the margarine (or butter) and the sugar in a large mixing bowl. Add the molasses and egg. Beat well. Add the dry ingredients and beat until smooth. Chill the dough for an hour or two, or until firm. Roll the dough into small balls. Dip them in granulated sugar and place them 2-inches apart on a greased cookie sheet. Bake in a 375 degree F. oven for 10 minutes. Remove from oven when flat.
Makes 4 dozen.
No-Bake Gingerbread Balls
One of my favorite holiday recipes, this "No-Bake Gingerbread" was inspired by a recipe over 500 years old that called for saffron, no ginger, and a garnish of gold leaf! My two kids love to help roll the small balls of dough in colored sugar. While most adults find the gingerbread too sweet, kids gobble them up so fast that I don't know exactly how much this recipe makes! There are never more than a dozen left to count by the time they're through 'helping'. For an attractive holiday presentation, arrange the gingerbread balls like bunches of red and green grapes on a platter lined with decorative greenery, and garnish with grapevines.
1 cup honey
1/8 teaspoon black pepper
1 3/4 cups unflavored breadcrumbs
1 teaspoon cinnamon powder
red- and green-colored sugars for garnish
Put the honey in a 2-quart saucepan and slowly bring it to a boil. Do not leave it unattended or it will boil over! Skim any scum that rises to the surface. When skimmed, add pepper and cinnamon. Stir for one minute. Remove pot from heat. Add breadcrumbs. Stir until thoroughly mixed. Cool completely. When cool, roll small bits of dough into 1-inch balls with your hands. Roll the balls in colored sugar until the entire surface is coated. Repeat until all the dough is used. Store the gingerbread in an airtight container. Include a few whole cloves in the container for additional flavor. "No-Bake Gingerbread" is best when fresh, but will keep for several weeks.
Makes about 30 1-inch balls.
These sinfully rich shortbread cookies make wonderful Christmas gifts.
1 pound salted butter
1 1/4 cups sugar
4 1/2 cups flour
optional: 1/2 teaspoon cinnamon powder or 16 blanched almonds for garnish
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter and sugar until fluffy and light. Stir in the flour, a little at a time, until the mixture is very thick. Rub the mixture through your fingers until it resembles small crumbs. Press the dough firmly into two ungreased 8-inch round baking pans. Lightly prick the dough in a spoke-pattern to mark where you will later make your slices. If you wish, you may garnish the cookies with a sprinkling of cinnamon powder or place a blanched almond in the center of each wedge. Bake at 325 degrees F. for one hour or until golden brown. Do not overbake. Remove the pans from the oven, and while still warm, cut the cookies into wedges and cool on wire racks.
Makes 16 large wedge-shaped cookies.
Oatmeal Chocolate Chip Cookies
2 1/2 sticks butter or margarine
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 tsp. vanilla extract
1 large egg
1 1/2 cup all purpose flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
3 cups rolled oats
1 pkg. (12 ounces) semi-sweet chocolate chips
Preheat oven to 375 degrees F.
In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla extract. Set aside.
In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add oats and mix well. Slowly add the oat mixture to the butter mixture, and stir to combine. When well mixed, add the chocolate chips and stir to distribute them evenly. Drop the batter by heaping tablespoonfuls onto ungreased cookie sheets. Flatten the dough slightly with the back of a spoon. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks.
Makes 3 dozen large cookies.