These crisp, spicy cookies with their cracked, sugary tops are delicious dunked in tea, coffee, or milk and will be a favorite treat enjoyed during the holiday season.


Gingersnaps

Cookies

3/4 cup vegetable shortening
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/3 cups flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon

Coating
1/4 cup sugar
1 teaspoon ground cinnamon

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugar, salt, and baking soda.

Beat in the egg, then the molasses.

Add the flour and spices, beating to make a smooth, fairly stiff dough.

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop works great.

Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.

Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

Yield: about 5 dozen cookies.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Brown Sugar Snowflake Cookies

Just in time for the holidays, these festive cookies will be a hit at your cookie swap, Christmas parties, church activities etc. You might want to make extra so you can keep some for yourself!

Cookies
3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 1/2 teaspoons meringue powder
1 tablespoon cold water
1/2 cup powdered sugar
Granulated sugar or decorating pearls, if desired


In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.

Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.

Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.

Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/