It's official. My 2012 Christmas bake-a-thon is complete! It was a pretty darn yummy process, if I do say so myself. The last to be made were my Shortbread Cookies and Ginger Snaps. Recipes included below, and pictures to get your taste buds salivating have been included ever further below.
Enjoy!
Mom's Shortbread Cookies
- 1 lb butter
- 4 cups flour
- 1 cup icing sugar
- 1/2 cup cornstarch
Put all of the ingredients in a bowl and mix with hand mixer until crumbly. Then rub the crumbly mixture together and form into balls so the dough adheres to itself. Roll the balls flat between sheets of wax paper to desired thickness. Cut with cookie cutters and decorate (I normally use sprinkles or maraschino cherries). Bake for 10-15 minutes at 325F on an ungreased cookie sheet. Yields approximately 60 cookies (depending on size of cookie cutter).
Gingersnaps
- 3/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg beaten
- 2 cups flour
- 1/4 tsp salt
- 2 tsps baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
- Sugar
Cream together margarine and sugar. Add the molasses and egg and beat together. Combine the flour, salt, baking soda and spices. Add to the creamed mixture and mix well. Roll into balls, then roll the balls in sugar. Press flat with fork and bake at 375F for 10-15 minutes. Makes 5 dozen. Note: this recipe makes truly snappy ginger snaps that are best eaten dipped in milk.
Shortbread cookies!!
Mixing the gingersnap dough.
Gingersnaps, pre-oven.
Gingersnaps, post-oven.
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