23 more days til Christmas!
Well tonight was the 2nd trial run of the gingerbread men and they turned out fabulous thanks to Misia's help. This was her first cookie recipe she's ever made and they turned out great! While waiting for the dough to firm up in the fridge I whipped up a batch of Brown Sugar Shortbread cookies. Which when the ends are dipped into chocolate can simply be described as a chocolate covered werther's candy but its really a cookie! Love it!
We ended up watching National Lampoon's Christmas Vacation. Christmas just isn't the same without watching this movie once during the holidays. Now if I only I can get someone to watch Black Christmas (the original horror movie) with me this year. Apparently they are putting out a re-make of this movie. Here's to hoping they do this movie some justice.
Next week is the Eady Community Christmas Show. Where the local farmers get to dress up as women and put on a skit. Anyone with what they think is talent can put on a skit with a holiday theme. Eggnog and Brandy here we come, bring on the flasks! Small town strange, must take pictures.
December 16th having a few girls over and we are going to make gingerbread houses. Good Geeky Old-fashioned fun to be had, can't wait!
Gingerbread Cookies
3 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfured molasses
Yield: 2 1/2 dozen 6 - inch cookies
3 1/2 dozen 4 - inch cookies
Preheat oven to 325`F
Whisk together flour, soda, salt, cinnamon, ginger and cloves in a medium bowl. In a large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape down bowl and add the flour mixture. Blend on low speed just until combined; do not over mix.
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 2 hour or until firm.
On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. With floured cookie cutters cut into gingerbread men (or whichever cookie shape you desire). Gather scraps and re-roll dough until all dough is used.
Place on ungreased baking sheets 1/2 inch apart.
Bake 9 - 11 minutes being careful not to brown.
Transfer to cool flat surface with spatula
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