Cookietime

By the end of today we will, with the help of a large group of enthusiastic teens, have made hundreds of cookies and candies for the good people who support our youth by placing orders for these goodies. The quality control will not be up to our usual standards, but the product will taste good and will perhaps make some money and memories for the young people involved.




Here's what we will be making on our own next week as quiet Christmas carols play and a cup of Christmas cheer sits next to the mixer. If a child wanders through we will be glad for the company, and if they want to help that would be welcome, but if they are only interested in snitching some dough and being ready with a mug of milk when the timer goes off we're good with that too.

Gingerspice Molasses Cookies

2 cups flour
2 t. baking soda
¼ t. salt
¾ cup margarine or shortening
1 cup sugar
1 large egg
¼ cup molasses
1 t. ginger
1 t. cinnamon
½ t. cloves

1/3 cup sugar (to roll dough balls in)

Sift dry ingredients together and set aside. Beat margarine or shortening and sugar until well blended. Beat in egg and molasses. Add the flour mixture and blend well. Refrigerate the dough overnight or for at least two hours.
Preheat oven to 350 F.
Shape dough into walnut size balls for small cookies (makes about 60). 1 ½” balls will make about 40 cookies.
Roll balls in sugar and place on ungreased cookie sheets leaving room between for spreading.
Bake 9-10 minutes or as needed for the size of dough ball. Cool briefly on sheets before removing to cooling rack.
Store in an airtight jar for crispy cookies or in a more loosely-lidded cookie jar for chewier cookies.

Serve with milk or coffee. Relax.