Bring it on, I need some ideas.
This recipe for Ginger Cookies is about the best I’ve had. They used to be made by the mother of a friend of mine. The original recipe calls for 2 teaspoons of ground ginger, but she always used 3 teaspoons – and maybe that’s why they were so good.
Ginger Cookies
3 sticks butter (she insisted that you NOT use ‘oleo’)
½ C. Molasses (Brer Rabbit or Grandma’s Dark)
2 C. granulated sugar
2 eggs
4 C. flour
2 tsps. Ginger (my friend always used 3 tsps.)
4 tsps. Baking powder
2 tsps. Cinnamon
1 tsp. Ground cloves
Extra granulated sugar
Melt butter and add molasses and sugar
When cool enough, add the eggs. Beat well.
Sift together the flour, soda, cinnamon, ginger and cloves. Add these to the beaten mixture and blend well on low speed.
Refrigerate the dough, wrapped in foil, for at least a few hours or overnight.
Roll into small balls, about walnut-sized; then roll the balls in granulated sugar.
Bake at 350 degrees for 8 to 10 minutes. They will be soft as they come from the oven but will firm up on the cooling racks.
Cool on the racks and then store in a tightly covered container.