Ginger Spice Cookies

If you like soft and spicy cookies, these are for you. :)

2 and 1/4 cups all purpose flour
1.5 teaspoons baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg (optional)
2 tablespoons fresh, grated ginger
3/4 cup salted butter (room temperature)
3/4 cup sugar
1 egg
1/4 cup dark molasses
1/4 cup sugar

Preheat oven to 350F.

In a medium bowl, gently whisk together: flour, baking soda, cinnamon, cloves, nutmeg.

In a large bowl, stir the butter and sugar together until fluffy.  (If possible use an electric hand held beater for this.)  Stir in the egg and molasses until well combined.  Using a wooden spoon, gradually stir in the flour mixture.


Place the remaining 1/4 cup of sugar in a shallow bowl.  Pinch off a ping pong ball size amount of dough and roll into a ball.  Roll the ball in the bowl of sugar, then place on an ungreased baking sheet.  I could fit 16 on a sheet.  (Click on the link for my recommendation for baking sheets!)  Place on middle rack in the preheated oven and bake for exactly 12 minutes, rotating the baking sheet half way through.  Take out of the oven and allow to sit for 5 minutes before removing to a cooling rack. 

This will approximately make 36 cookies.

Gingerbread Men

1 cup butter
1 ½ cup sugar
3 T. molasses, light
1 egg
2 T milk

Cream all of the above together. Sift and add the following:

3 ¼ Cups flour
2 t. soda
½ t salt
2 t cinnamon
1 ½ t ginger
1 t. cloves
½ t cardamom

Roll the dough out and cut into shapes. Bake at 350 for 7-10 minutes.

Candy Cane Cookies

Candy Cane Cookies

1 C shortening
1 C. powdered sugar
1 egg
1 ½ t almond extract
1 t vanilla
2 ½ C flour
1 t. Salt
½ t. Red food coloring
½ c crushed peppermint candy
½ c sugar

Heat oven to 375. Mix shortening, sugar, egg, and flavorings (vanilla and almond). Stir half of flour into shortening mixture. Work rest of flour in with hands. Divide dough in half. Blend food coloring in one half. Roll dough into snakes, how ever big you want, one at a time. Twist a red and white strip together and put into a candy cane shape. Place on an ungreased cookie sheet. Bake for 9 minutes. Mix together 1/2 cup sugar and 1/2 cup crushed peppermint. While cookies are warm sprinkle with this mixture.

Peanut Brittle

Microwave Peanut Brittle

1 C. raw peanuts
1 C. sugar
½ C. white corn syrup
1/8 t. salt
1 T. butter
1 t. vanilla
1 t. soda

Stir first four ingredients in 1 ½ quart glass casserole dish. Cook 4 minutes on high (inmicrowave). Stir well. Cook 4 minutes on high. Add vanilla and butter. Blend well.Cook 1 minute. Peanuts should be lightly brown. Add soda carefully. Stir gently until light and foamy. Spread on a lightly greased cookie sheet. (Try to warm cookie sheet so brittle flows easier) Let cool. Break into pieces.

Dust Balls

Dust Balls or Russian Teacakes

1 C. Butter
¼ t Salt
1 t Vanilla
½ C. Powdered sugar
2 ¼ C Flour
¾ C Chopped nuts (opt’l)

Cream butter and sugar. Sift flour and salt. Add to the butter mixture. Work in well. Blend in vanilla and nuts. Form in 1 inch balls. Bake 14 minutes at 350. Roll in powdered sugar after removing from the oven. Cool.

Caramel Corn

Caramel Corn

Pop 9 quarts of popcorn.

Put in 2 9x13 pans.

Mix together and boil 5 minutes the following stirring occasionally:
2 C. Brown Sugar
½ C. White corn Syrup
1 C. Margarine

After 5 minutes are up add ½ t soda, pinch of cream of tartar, and a dash of salt. Pour over the popcorn (divide between the 2 pans) and mix well. Bake at 200 for 1 hour stirring every 15 minutes.

Fudge

Fanny Farmer Fudge

4 ½ C sugar
1 (13oz) can evaporated milk
3 (6 oz) pkg Nestle Choc Chips
½ t salt
2 sticks butter
3 t. vanilla
1 C. Chopped nuts (opt’l)

Boil sugar and milk for 6 minutes. (Start timing when it starts boiling) STIR CONSTANTLY!! Remove from heat. Add remaining ingredients except nuts. Beat 1 minute. Fold in nuts. Spread in a 9x13 pan and allow to cool completely. Refrigerate.

Peanut Blossoms

Peanut Blossoms

3 ½ cups flour
2 t. soda
1 t. salt
1 C. Sugar
1 C. Brown sugar
1 C. shortening
1 C. peanut butter
2 eggs
¼ c. milk
2 t. vanilla
96 Hershey kisses

Cream shortening and peanut butter. Add the sugars. Add the eggs and vanilla and milk. Add the dry ingredients. Roll in balls. Roll the balls in sugar. Bake at 375 for 10 minutes. Remove from oven, immediately press a chocolate into the middle. Put on cooling rack.

Sugar Cookies

Sugar Cookies

1 1/2 cup butter, unsalted, room temperature
1 1/2 cup sugar
2 eggs
4 teaspoons lemon juice
4 teaspoons vanilla extract
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

In a medium size bowl, cream together the butter, sugar, eggs, lemon juice and vanilla together with a spoon (or hand mixer) until smooth. In a small bowl, mix together the flour, salt, baking soda and cream of tartar. Stir the flour mixture into the butter mixture until smooth. Chill in the refrigerator for about 15 minutes, then roll out on a floured board. Cut into shapes with a cookie cutter and put on a greased baking sheet. Bake in a 350 degree oven for 8 minutes. Cool completely. (For frosting, mix 2 cups powdered sugar with 2 tablespoons milk and half a teaspoon vanilla extract. Add a drop or two of food coloring as desired.)