Wednesday, November 24, 2010

"Happy Tummy" cookies


Frosted Ginger Cookies
Photo from Sunset, by Leigh Beisch,
 food styling by Karen Shinto,
prop styling by Sara Slavin

Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--caught offguard by how quickly spring, summer, and the year have gone by. There's shopping, decorating, and some sewing to do. But one thing that I always look forward to is the Christmas baking. My goal is 30 different cookies in 30 days. Can I do it?

One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.


Frosted Ginger Cookies

1 cup granulated sugar, plus more for rolling
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp each salt, ground cloves, and freshly ground nutmeg
1 cup powdered sugar
1 tsp. lemon juice

Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with buter until light and fluffy, about 3 minutes. Mix in egg and molasses.

In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.

Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.

Meanwhile, make glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Makes 40 cookies

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