These three tasty treats will be sure to put a smile on anyone’s face.
Photo by Marina Miller
Molasses cookies are soft and sweet and full of sugar. These delicious, chewy treats are great with a cup of hot tea, cocoa or, Santa’s favorite, milk. My mother has made these every year around Christmas and they are always a favorite at holiday parties and at home for munching. The smell alone causes a smile to spread across my face. That first bite into a warm molasses cookie is my indicator that the Holiday season is upon us. Enjoy this recipe and make sure to share the love.
Molasses Cookies
¾ cup shortening
1 cup sugar
¼ cup molasses
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cloves
1 teaspoon cinnamon
Mix shortening, sugar, then egg and molasses together. Set aside.
Mix dry ingredients together in a separate bowl, then add to molasses mixture a little at a time.
Roll in balls about the size of a walnut. Coat balls in sugar.
Bake at 375° for about 8 minutes or until the first cookie flattens.
The winter season brings about many different sights, scents and sensations. One of my favorite sights is snow-blanketed scenery. My second pick for best holiday cookies remind me of that exact vision. These powdered sugar covered crescent shaped cookies melt in my mouth from the very first bite. This recipe takes patience but the result is worth all the hard work.
Crescent Cookies
Combine:
1 cup chopped walnuts
1 cup butter (softened)
¾ cup sugar
2 ½ cups flour
1 ½ teaspoons vanilla extract
Knead mixture to a smooth dough and shape into crescents about one teaspoon at a time.
Bake on ungreased cookie sheet until slightly browned; about 15-17 minutes at 350°.
Cool for one minute.
While still warm, roll cookies in powdered sugar.
Cool completely and roll again.
Gingerbread men and women, a holiday classic, should be a part of every plate of cookies. Not only are they a scrumptious snack, they are also fun to decorate. I invited a couple of friends over and we broke out all the decorating materials and had some fun. Frostings, candies, and sprinkles adorned the table and quickly brought these little people to life. This recipe is full of spices and the most important ingredient of all, love.
Gingerbread Cookies
3 cups flour
1 cup brown sugar
¼ cup corn starch
1 ½ Tablespoon ground ginger
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 Tablespoons molasses
1 Tablespoon water
1 egg
1 cup cold butter (cut into one inch pieces)
Icings and decorations
Mix flour, sugar, corn starch, orange peel, pumpkin pie spice, baking soda and salt in a large mixing bowl.
Whisk molasses, water and egg in small bowl; set aside.
Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead 2-3 times until smooth. Divide in half, wrap both halves in plastic wrap. Cool for a minimum of 2 hours.
Roll dough on lightly floured surface to ¼ inch thickness. Cut with cookie cutters. Place on baking sheets. Bake for 11-13 minutes at 350°. Cool on wire rack. Decorate with icings, candy, sprinkles, sugar, etc.
