By Samantha Schwalm
It is a fabulous time of year, cookie season! My family loves holiday cookie exchange parties. Their favorite part is when I walk through the door, and they get to see what everyone has made. Then they spend 10 to 15 minutes trying to figure out which one to try first. I personally have two go to cookie recipes. They are ginger snaps and rollout cookies. Both are family recipes.
Ginger Snaps:
Ingredients:
2 Tablespoons White Sugar (set a side)
2 1/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cups margarine
1 cup sugar
1 large egg
1/4 molasses
Directions:
- Preheat oven to 350 degrees
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Whisk together
- In a separate bowl, cream margarine and the 1 cup of sugar using a paddle attachment on your electric mixer.
- Add egg and molasses slowly
- Once all of the wet ingredients are mixed together, add the dry ingredients
- Shape into 24 walnut-sized balls. Roll each ball in the reserved sugar
- Place on a greased baking sheet and bake for 10 minutes
Gaga’s Rolled Cookies:
Ingredients:
1 cup butter
1 1/2 cups confectioners sugar
1tsp vanilla
1/2 tsp almond extract
1 egg
1 tsp cream of tartar
1 tsp baking soda
2 1/2 cups flour
1/4 tsp salt
- Preheat an oven to 375
- Place flour, cream of tarter, baking soda, ad salt into a bowl
- In an electric mixer with a paddle attachment, cream butter and sugar
- Slowly add vanilla and almond extract. Then incorporate the egg.
- Next, add the flour mixture to the wet ingredients
- Stir until dough is mixed through, and place dough in plastic wrap. Refrigerate for at 1 least one hour. Dough can be placed in fridge over night
- Roll out dough on slightly floured board. Cut out cookies and bake for 7 minutes. Cool completely and frost.
