Saturday, December 22, 2012

Gingerbread Cookies

Whether someone wants to or not, the holidays make them reflect upon their family. My maternal great-grandmother was Austrian-German. Standing about four feet and some inches tall, she lived in a tiny little house in Chicago and didn't speak much English but she taught my grandmother how to make great cookies!  While I feel lucky to have some of those recipes, I'm even more grateful for the kindness of my Grandmother and how she made me feel truly loved- whatever I said or did!  My mother was not a good every day cook.  She worked full time, had three children, and spread herself way too thin.  But, when she had the time, she loved to make gourmet meals. I got my interest in cooking and entertaining from my mom because that was one thing we had in common and enjoyed doing together.  I loved helping her prepare for wedding showers, baby showers, and dinner parties. The cookies posted here, are in honor of my grandma's style of cooking- simple, old fashioned, but tasty.

Old Fashioned Gingerbread Cookies

Ingredients for 3 dozen chewy, delicious cookies:

1 stick butter (1/2 cup)

1 cup brown sugar

3/4 cup white sugar

1 tablespoon dark molasses

1 teaspoon vanilla

2 eggs

3 cups flour

1 teaspoon baking powder

1 1/2 teaspoon ground ginger

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon allspice

1/8 teaspoon cardamom

1/8 teaspoon nutmeg

Some sugar for sprinkling


With an electric mixer, mix the butter and two sugars together until they are well creamed.  Add the molasses, vanilla, and eggs. Beat well.  Stir in the dry ingredients a bit at a time until they are entirely combined with the wet mixture.  Cover and chill the dough for at least an hour.  Line a cookie sheet with foil.  Shape the dough into walnut sized balls and space them out on the cookie sheet.  Using the bottom of a glass, press down on each ball to flatten it into a 1/4 inch thick circle. Sprinkle each circle with white granulated sugar.  Bake at 350 degrees for 12 to 15  minutes or until cookies are slightly browned around the edges.