I often find recipes and think, ‘gee that looks good, I should try that.’ Usually, I leave the cookbook or magazine open for days or weeks in an obvious location so I have to look at it or move it around many times until finally I break down and try it. Now, if that recipe doesn’t work (because believe it or not, there are many bad recipes out there) I take no mercy. Outcomes the black felt pen and the recipe ends up looking like an essay marked by a fastidious English Teacher.
I love to bake or to be honest, I love to eat my baking. Often there are recipes of cakes, cookies, muffins hanging around the kitchen. However, baking is like an add-on, it’s not a necessity for survival. With time so limited, everyday meals take priority. It’s only when there is a blip in the schedule, the add-on’s or baking can get done. In my case, it’s often at 10pm at night. As everyone heads off to bed they are tormented with yummy smells coming from the kitchen.
I made this recipe last week, and to my surprise, the cookies all disappeared in two days – and trust me, it wasn’t because of me.
|Ginger cookies rolled in sugar|
Makes about 20 cookies
2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
½ cup butter
1 cup brown sugar, packed
¼ cup molasses
1 tablespoon orange peel, grated
3 tablespoons sugar, in a small bowl for rolling
Preheat oven to 350 degrees F.
In a bowl combine flour, baking soda, cinnamon, cloves, and ginger and set aside.
In a Mixmaster or using a hand blender cream together butter, sugar, and egg until fluffy. Beat in molasses.
Add flour mixture and blend well.
Form dough into walnut-sized balls and roll in sugar. Drop onto a parchment paper-lined cookie sheet and lightly squish down.