The Warmth of Spicy Cookies
By Brenda Hyde
Fresh baked cookies are a year round treat, but spicy cookies
a cool weather tradition for our family. Homemade ginger
and molasses cookies are so much better than store bought!
Plus, they are full of the warmth of family and homemade
goodness.
The dough may be packed in freezer containers, labeled and
froze until needed. Thaw in the refrigerator until it's easy to
use, then prepare and bake as directed. To freeze the cookies
after baking, wrap the cooled baked cookies in foil or plastic
wrap, seal and freeze. You can also use freezer containers.
To thaw let them sit out at room temperature for 15 minutes.
Glazed Ginger Cookies
Ingredients:
2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon and ginger
1/2 tsp. cloves
1/2 cup shortening
1/2 cup light brown sugar, packed
1 egg
1/2 cup light molasses
1 tablespoon vinegar
Glaze:
2 cups confectioners sugar
2-3 tablespoons milk
Sift flour with salt, baking powder, soda and spices
and set aside. In large bowl cream sugar, egg and
shortening until light. Stir in molasses, vinegar and
1/2 cup water. Mixture will look curdled. Gradually
stir in dry mixture until smooth. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Lightly grease cookie
sheets. Drop dough by rounded teaspoonfuls, 2 inches
apart onto cookie sheets. Bake 10-15 minutes. Cool
on wire rack until just slightly warm, then spread with
glaze. Glaze: Combine milk and sugar. Stir until smooth.
Makes about 4 dozen.
Spicy Raisin Drops
Ingredients:
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 cup shortening
1 1/2 cups brown sugar, packed
3 eggs
1 tsp. vanilla extract
2 cups seedless raisins
1 cup chopped walnuts
Glaze:
3 cups sifted confectioners sugar
1/4 cup milk
1 tsp. vanilla extract
Sift flour with soda, salt, cinnamon and gloves; set
aside. In large bowl beat shortening, sugar, eggs and
vanilla until light and fluffy. At low speed, beat in
flour until well mixed. Stir in raisins and walnuts.
Refrigerate 30 minutes. Preheat oven to 375 degrees.
Lightly grease cookie sheets. Drop batter by rounded
teaspoonfuls, 2 inches apart onto cookie sheets. Bake
10-12 minutes or until lightly browned. Cool partially
on wire rack and glaze tops. Glaze: combine sugar,
milk and vanilla until smooth. Makes about 5 dozen.
Molasses Drop Cookies
Ingredients:
2 cups flour
2 tsp. soda
1/2 tsp. each ginger, nutmeg and cinnamon
1/4 cup molasses
1 cup brown sugar, packed
1 stick margarine
1 egg
Mix sugar, margarine and egg. Sift dry ingredients
and add to sugar mixture. Form into small balls,
dip in sugar and place on greased cookie sheet
2 inches apart. Bake at 350 degrees for about
10 minutes.
Applesauce and Peanut Butter Cookies
Ingredients:
3 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup unsweetened applesauce
1 cup crunchy peanut butter
2 1/2 cups brown sugar, packed
2 egg whites
2 tsp. vanilla extract
In a small bowl, combine flour, salt and soda. Set aside.
Mix applesauce, peanut butter, brown sugar, egg whites
and vanilla until combined well. Add dry ingredients, mixing
until combined. Drop by rounded teaspoonfuls onto cookie
sheet coated with cooking spray. Bake in 375 degree oven
for about 10 minutes until golden brown. Cool on wire
racks. Makes about 5 dozen cookies. Only 2 grams fat!
Gingersnaps
Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup dark molasses
3 cups sifted flour
1/4 tsp. salt
2 tsp. soda
1/2 tsp. cloves
1 tsp. each ginger and cinnamon
Cream shortening and sugar. Add egg and molasses;
beat well. Sift together flour, salt, soda and spices.
Blend with other mixture and chill at least 30 minutes.
Form into small balls, roll in sugar and place on
lightly greased cookie sheets. Bake at 350 degrees
for about 10 minutes. Makes 9-10 dozen.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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