Holiday Cookie Exchange 2010

Ask me again, later. I just got a new holiday cookie magazine, and will throw in a couple of recipes.

Theresa

Shake it like a Polaroid picture, baby girl! LOL!

All right, I guess I'm first this year...
-
I adapted a recipe from a long time ago. Very aromatic and soft.
Soft Molasses Cookies - Makes over 2 dozen cookies.
2 cups flour
1/2 teaspoon salt
1 Tablespoon ginger
1 teaspoon ground cloves
1 +1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 Tablespoon baking soda
3/4 cup butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1/4 cup molasses
-
Sift together dry ingredients, set aside.
Cream butter and sugars.
Blend in egg and molasses.
Slowly add dry ingredients, mixing well.
Shape dough in balls, roll in sugar and flatten on un-greased cookie sheets.
Bake at 350 degrees for 10 minutes.

When cool, put in plastic bag to equalize moisture.

Good right out of the oven, but better after mellowing. They stay soft for at least a week; (can't tell you how much longer - they are all gone.)

I love new recipes! I am going to keep an eye on this string!!!!!!

This is great!

Oh my goodness, those are my biggest weakness!!! Thank you for sharing!!

I roll them in colored sugar at Christmas. That gives a nice crunchy contrast.
Never used fresh ginger, would you shred it?
I keep thinking think candied ginger bits would give them a bit of a POW.

I would use the dry ginger and bits of candied ginger -- but hey, tis the season!

Back Story - I used to buy cookie trays from the sister of a co-worker. Of the cookies she baked, these were my favorites. She added peppermint extract to the frosting-filling. I cut these smaller - about 1 inch across, and I do not sprinkle them with powdered sugar.

The frosting is usually colored pastel pink and green, like the pastel mints candies.

Pastel Cream Wafers
From: Better Homes and Gardens
High-sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sold and by mail.

Servings: about 20 sandwiches
Prep: 30 mins
Total: 38 mins

1/2 cup cold butter (no substitutes)
1 cup all-purpose flour
3 to 4 tablespoons light cream or half-and-half
Powdered Sugar Frosting (recipe below)
Powdered sugar

Directions
1. Heat oven to 375 degrees F. Cut butter into flour in a medium mixing bowl till pieces are the size of small peas. Sprinkle 1 tablespoon of the cream over part of mixture. Gently toss with a fork and push to side of bowl. Repeat till all is moistened. Form into a ball.

2. Roll dough on a lightly floured surface till slightly less than 1/8 inch thick. Cut into rounds with a scalloped 1 3/4-inch round cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. With a fork, prick four parallel rows in each cutout. Bake for 8 to 10 minutes or till edges just begin to brown. Transfer to wire racks and cool.

3. Spread a scant 1 teaspoon Powdered Sugar Frosting on the flat side of half of the cookies. Top with the remaining cookies, flat sides down. Sprinkle with powdered sugar. Makes 20 sandwich cookies.

Powdered Sugar Frosting
Stir together 1 cup sifted powdered sugar, 1 tablespoon softened butter (no substitutes), 1/2 teaspoon vanilla, 1 drop food coloring, and enough light cream or half-and-half (about 1 tablespoon) to make a spreadable frosting.To Store
Place unfilled cutouts in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. Fill just before serving.

Enjoy!

Theresa