Ya'll, nothing says the holidays like the smell of cookies baking on a cold winter-ish day.
Last week, I made everybody's favorite...
...Mexican Wedding Cakes for my Mr.
Peanut Blossoms for Austin...
...Ginger cookies for Austin's girlfriend, Amanda. (and me)
Lordy these are scrumptious. Even though I'm gluten sensitive, I can eat one or two
or 6 with no issues-Yeah, that's how that big ole bite got into that there cookie...and I finished it of course. Hey, I'm just a girl who loves to eat my props!
If I had one bit of advice for these cookies...
...is buy the big sugar crystals. I've tried rolling them in regular sugar and it's just not the same. The big crystals add texture and a nice visual element.
They stand up perfectly to dunking in milk or coffee.
The best part? I've been told the cookies remind them of loved ones...
...THAT'S a wonderful gift.
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon (I use Saigon cinnamon)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Sugar crystals for rolling
Preheat oven to 350* Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening & sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter (I use a 1" cookie scoop) and then roll the balls in the sugar crystals. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips.
Bake for 12 minutes. Cool on wire rack.
Happy Holidays from my kitchen to yours :-)