For those of you who haven’t been painstakingly counting down the days, I am pleased to announce that winter break is just around the corner. I’m sure that everyone is waiting for it to come, just as I am, whether it be to celebrate Christmas, Kwanzaa, any other holiday, or just to get some time off from school. Since it is the season of giving, I feel it would be wrong of me to keep my semi-weekly creations to myself. So, I will be treating the Tatler Staff to some Christmas inspired cookies ginger cookies. They’re a great snack for almost anything this season, from putting them out for Santa to stuffing your face.
Ingredients:
* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water
* 1/4 cup molasses
* 2 tablespoons white sugar
Directions:
* Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
* In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
* Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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