Sunday, December 18, 2011

Christmas Countdown - Ginger Snaps

7 days until Christmas . . .

As a child, Sister and I would always help our mom decorate Christmas cookies. We had butter cookies, sugar cookies, press cookies, pecan balls, white chocolate covered pretzels, and my favorite - Ginger Snaps. This recipe is from Great Grandma and I hope you treat it with care and enjoy it as much as I do! I continue the tradition of making some (not all, there are only two of us) of the cookies and I hand them out as gifts or let Husband take them to work with him.

Below are the ingredients and the directions on how to make and decorate this cookie. Again, be creative. I roll the cookie ball in a bowl of sprinkles to completely cover it, then use a buttered glass to gently press down each cookie. Bake. Serve. Eat!  

I happen to come across some red crystal sprinkles that had edible gold glitter in the bottle. I was all over that!!  On the close pic up you can actually see that the red cookies are sparkly!  

Ginger Snaps
1 cup Sugar
2 cups Sifted All-Purpose Flour
3/4 cup Softened Butter
2 teaspoons baking 
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup molasses
1 egg
1/2 tablespoon salt

Preheat oven to 350*.  Sift together the flour, baking soda, ginger, cloves and cinnamon. Set aside.  Cream butter, sugar, egg and molasses until well combined.  Add flour mixture and beat until smooth.  Mixture will be very stuff.  Roll 1.5 inch balls and place on baking sheet, slightly flatten them. Bake for 8 minutes.  

Tomorrow's a fun day with a quick and easy Christmas treat for you to take to one of your many Ugly Sweater Christmas Parties, White Elephant Parties, or just family and friendly gatherings.

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