Cupcaitering

Wednesday, October 6, 2010

sugar and spice and everything nice

Not only what girls are made of, but these cookies too!  I’ve been using this recipe for years and it’s always been a hit. My friend Chad particularly loves these cookies and requested them when he was home from Bangkok last Christmas. He then proceeded to eat the entire batch in less than 48 hours, which is precisely one of the reasons I love him so much. He appreciates food in a way that I understand.


chad made me take this picture with the cookies, haha
Cookies with lots of spice are perfect for fall and will take you right into winter. I usually make them a number of times over the chilly months because nothing goes better with a cup of tea and a good book. A lot of people hate the cooler weather but I love it because it gives many more guiltless opportunities for curling up and being cozy with books, with friends and with pets. So, next time it’s cold and dreary, remember this recipe to warm you up.

Big Soft Ginger Cookies
slightly adapted from Allrecipes

Ingredients

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon orange juice (water if you’re in a pinch)
1/4 cup molasses
2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F. Sift flour, ginger, baking soda, cinnamon, cloves, and salt together and set aside.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Stir dry ingredients into the molasses mixture. Shape dough into balls, and roll them in the remaining sugar. Place the cookies onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing them.

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