I make these Ginger Cookies every year. My family prefers other cookies that I make but these are my favorite. I started making them the first year Tom and I were married and, have done so ever since. There’s something about the simplicity of these cookies, along with the smell of ginger that says Christmas to me.
Here’s the recipe:
3/4 cup shortening 1 Tablespoon soda
1 egg 1 teaspoon ginger
2 cups flour 1 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/4 cup molasses
Mix all ingredients. Refrigerate for two hours. Roll into small balls, roll in granulated sugar. Place on an un-greased cookie sheet. Bake at 350 for 8 to 12 minutes. As soon as top begins to split, remove from oven and cool.
After cooling these cookies are soft and moist. Also, they are not too sweet or rich, which makes them perfect for that afternoon snack.
They also freeze well, coming out just as soft and moist as when they were fresh baked.
I guess you could say that these cookies are a tradition that I do just for me. Somehow I don’t really get in the spirit until I have made them.