Tis the Season to Bake Cookies!

Did you know that today is National Cookie Day? Yes, a day set aside and dedicated to one of the most delectable creations on Earth! This combined with the Christmas season means an abundance of cookies everywhere!! I’m sure many of you have plans of baking lots of cookies for cookie exchanges, to prepare trays and tins to give to your neighbors, or just to fill your own cookie jars! By this time in the Christmas season, my grandmother would have already been well into her holiday cookie baking process. I am such a slacker in comparison to her in that aspect. I know what I want to bake, but that is about as far as it goes!

My favorites are traditional old-fashioned favorites passed down for generations, such as the ginger crinkles or the frosted sugar cookies. But I am definitely not opposed to trying out a new recipe. There are tons out there to choose from! I would like to share with you an old family favorite and a yummy new recipe I’ve found and hope that you will be able to add them to your cookie baking list this year.

Ginger Crinkles

2 C. flour
3 tsp. baking soda
1 tsp. ginger
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
3/4 C. shortening
1 C. sugar
1 egg
1/4 C. molasses

Sift flour with soda, ginger, salt, cinnamon and cloves; set aside. In large bowl of mixer at medium speed, add 1 C. sugar to 3/4 C. shortening; beat until light (about 5 min.) Blend in egg, 1/4 C. molasses at low speed. Beat in flour mixture; chill dough in refrigerator for 1 hour. Shape in 1 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes at 350 degrees.

Eggnog Cookies

1/2 – cup (1 stick) real unsalted butter, softened
1 – cup sugar
1 – egg
1 – tsp. vanilla extract
1/4 – tsp. rum extract
dash of ground nutmeg
2 1/2 – cups all-purpose flour
1/2 – tsp. baking soda
1/2 – tsp. salt
1/2 – 1 cup – eggnog

2 – 3 – tablespoons unsalted butter, softened
3 – 1/2 cups confectioners’ sugar
1/4 – cup eggnog
1/2 – teaspoon vanilla extract
cinnamon sugar

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is too thick you can add up to 1 cup. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.  Flatten down the cookie dough just a bit and bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Watch them closely they may not take the full 10 minutes, depending on your oven. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.

Happy baking!!!!

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2 Responses to Tis the Season to Bake Cookies!

  1. Debra Fike says:

    This brings back lots of wonderful memories of Christmas and Christmas cookies!! Lots and lots of cookies were baked from the end of October through Christmas. The Ginger Crinkles were one of the family favorites (among many others that our Mammaw made for family and friends). The Eggnog Cookie may just have to be tried too!!

  2. Charlotte says:

    For me, cookies tastes best this time of the year. And it’s not just my tastebuds that they treat. Most of my cookie recipes are hand me downs from friends and relatives. Opening a tin with a homemade variety inside is like a trip down memory lane.

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