The smells of freshly baked cookies will entice your families inside on these brisk autumn days. Enjoy these recipes from author Brenda Hyde.
Freeze dough for baking later
Fresh baked cookies are a year round treat, but spicy cookies
a cool weather tradition for our family. Homemade ginger
and molasses cookies are so much better than store bought!
Plus, they are full of the warmth of family and homemade
goodness.
The dough may be packed in freezer containers, labeled and froze until needed. Thaw in the refrigerator until it's easy to use, then prepare and bake as directed. To freeze the cookies after baking, wrap the cooled baked cookies in foil or plastic wrap, seal and freeze. You can also use freezer containers. To thaw let them sit out at room temperature for 15 minutes.
Glazed Ginger Cookies
Ingredients:
Glaze:
Directions:
Sift flour with salt, baking powder, soda and spices
and set aside. In large bowl cream sugar, egg and
shortening until light. Stir in molasses, vinegar and
1/2 cup water. Mixture will look curdled. Gradually
stir in dry mixture until smooth. Refrigerate 30 minutes.
Directions:
Preheat oven to 375 degrees. Lightly grease cookie
sheets. Drop dough by rounded teaspoonfuls, 2 inches
apart onto cookie sheets. Bake 10-15 minutes. Cool
on wire rack until just slightly warm, then spread with
glaze. Glaze: Combine milk and sugar. Stir until smooth.
Makes about 4 dozen.
Spicy Raisin Drops
|
Glaze:
Directions:
Sift flour with soda, salt, cinnamon and gloves; set
aside. In large bowl beat shortening, sugar, eggs and
vanilla until light and fluffy. At low speed, beat in
flour until well mixed. Stir in raisins and walnuts.
Refrigerate 30 minutes. Preheat oven to 375 degrees.
Lightly grease cookie sheets. Drop batter by rounded teaspoonfuls, 2 inches apart onto cookie sheets. Bake 10-12 minutes or until lightly browned. Cool partially on wire rack and glaze tops. Glaze: combine sugar, milk and vanilla until smooth. Makes about 5 dozen.
Molasses Drop Cookies
Ingredients:
Directions:
Mix sugar, margarine and egg. Sift dry ingredients
and add to sugar mixture. Form into small balls,
dip in sugar and place on greased cookie sheet
2 inches apart. Bake at 350 degrees for about
10 minutes.
Applesauce and Peanut Butter Cookies
Ingredients:
Directions:
In a small bowl, combine flour, salt and soda. Set aside.
Mix applesauce, peanut butter, brown sugar, egg whites
and vanilla until combined well. Add dry ingredients, mixing
until combined. Drop by rounded teaspoonfuls onto cookie
sheet coated with cooking spray. Bake in 375 degree oven
for about 10 minutes until golden brown. Cool on wire
racks. Makes about 5 dozen cookies. Only 2 grams fat!
Gingersnaps
Ingredients:
Directions:
Cream shortening and sugar. Add egg and molasses;
beat well. Sift together flour, salt, soda and spices.
Blend with other mixture and chill at least 30 minutes.
Form into small balls, roll in sugar and place on
lightly greased cookie sheets. Bake at 350 degrees
for about 10 minutes. Makes 9-10 dozen.
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