I did some baking this week. I volunteered to make a few dozen cookies for our school bake sale and of course waited until the last minute to start baking. But once I got started there was no stopping me. Ginger Spice Cookies... the best cookie in the world. It is true... I make the best cookie in the world. :)
My Nanny passed away three months before J was born. During her long and happy life, she was a great influence on me. Some of my earliest and best memories are of her... birthday parties at her house, going to church with her on Sunday mornings, sitting on lawn chairs in front of her house talking to the neighbours. She taught me to crochet, to play rummy... and to cook. She was a master home cook. Everything she made was the most delicious thing I ever had. I couldn't pick a favourite if I tried... maybe her chicken fried steak or banana pudding or those black and white cookies (white did she call them?). So many wonderful things came from nanny's kitchen.
And at no other time do I feel her presence more than when I am in my own kitchen. She is there with me... guiding my hands and filling me with warmth and love. I feel her there.
One more reason to love the holidays... being in the kitchen with my Nanny.
By the way, here is the recipe for the cookies. I shared this a couple of years ago but they are so good I will share again. Take care friends!
Ginger Spice Cookies
3/4 cup Butter flavored Crisco
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cup flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 350F degrees.
Line cookie sheets with parchment paper. (I used my Pampered Chef cookie sheet... worked perfect as always!)
Combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets and flatten slightly with the bottom of a flat glass. Bake for 8-10 minutes or until just set around the edges.