Ginger Cookies

Mariposa decided to start a new Christmas tradition: the cookie contest. I intend to win with this entry.


Shown on the cover of the November 1998 issue of Better Homes and Gardens magazine, these cookies prompted scores of calls from readers saying they were the best ginger cookies ever.

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup course sugar

Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and 1/4 teaspoon salt. Set aside.

In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of the flour mixture. Stir in remaining flour mixture. Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. Do not overbake or cookies will not be chewy. Cool on cookie sheet for 2 minutes. Transfer to wire rack; cool. Makes 25 4-inch cookies.

Hillary's alterations:
1. Double the amount of ginger, cinnamon, and cloves. I like spicier cookies.
2. Make smaller cookies rather than big ones. They don't flatten well on their own, so you get small poofed up balls. If you do want flatter cookies, pre-flatten.
3. This recipe makes A LOT of cookies. Halving it still gives you a good number of cookies, especially if you make them smaller.

Flourless Peanut Butter Cookies (30 minutes)

The other night, we had a friend over for dinner who is allergic to chocolate. I had decided earlier in the day to make peanut butter cookies but didn't realize that the dough of traditional cookies must be refrigerated for at least an hour. By the time, I set out to make them, I didn't have an hour for refrigeration. I was then quickly searching on the internet for a quick peanut butter cookie recipe. That's how I came across this flourless recipe. Without the flour, the cookies are even more peanutty!! Plus, they're extremely easy!

Ingredients:
1 c. peanut butter, plain or chunky
1 c. sugar
1 beaten egg
1 tsp. baking soda

Preparation:
Roll mixture into small balls. Press lightly with fork dipped in water. Bake for 10 minutes on greased sheet or just lined with parchment paper at 350 degrees. Let stand for 2 minutes before taking off sheet as they break easily at first.

From: Cooks.com Recipe Search

HERSHEY SYRUP BROWNIES

Granny L always made brownies that had Hershey syrup in it for the girls. Sadly she would never share the recipe and now is forever lost. The only one I've ever come up with is this one that my dear friend shared. Only the girls remember if this one is close enough or not. So if you're one of those folks who won't share, at least write it down so your grandkids can access it at some point in there lives. I think these are really good & easy. Gamma


HERSHEY’S SYRUP BROWNIES Sally Cronin

Beat until light:
1 cup sugar
½ cup butter
Add:
4 eggs, one at a time and beat until light and fluffy

Add:
1 can of Hershey’s syrup
1 cup plus 1 Tablespoon of plain flour
1 cup chopped nuts.
Pour into 9x13 baking dish at 350 for 25 minutes.

FROSTING
1-1/2 cup sugar
2 Tablespoon butter
6 T cocoa
Bring to rolling boil for 30 secs.

Add :
½ cup chocolate chips, beat until ready to spread.

Optional: Add handful miniature marshmallows to keep frosting soft.