Would you like a delicious cookie recipe? This is Anne Z.'s Aunt Rosella's Ginger Cookies recipe, which is over 100 years old. My friend Belinda shared it with me.
Combine: 3/4 cup of butter, 1 cup of sugar, 1 egg and 5 tablespoons of molasses
In a separate bowl sift together: 2 cups of flour, 1.5 teaspoon of salt, 2 teaspoons of baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves
Add the dry ingredients to the wet and mix. Make teaspoon full balls of dough and roll in sugar, place on cookie sheet, then press down with a sugared glass bottom.
Bake at 325 degrees F for 9 to 10 minutes.
Do you read any mention of refrigerating the dough? Or rolling it and cutting out dear little gingerbread men? No. The answer is no, and if I ever was in the habit of following recipes I could have spared us this tragedy:
What you are seeing is cut dough that has been baked, melded together into a lava flow of ginger goodness, and then in a last ditch act of desperation cut again.
What the heck was I thinking?!
We like this one best, because it has a little Picasso heart cut-out. And by now, we were all laughing out loud. And sampling... mmmm ginger cookies are tasty. So, throw out my vision of us gathered around a clean kitchen, carols playing, candlelight flickering on the mantle, and us piping snow white icing on the gingerbread family. No cute buttons and bow ties. No curly locks and dear ginger grins.
The cookies are all gone. We had to