Tuesday, November 24, 2009

Ginger Cookies














It's Thanksgiving, for goodness sakes, don't keep the cookies from the kids. Jared is about a year old in these pictures. He decided he had to have cookies. Despite his best efforts he just couldn't reach them. After a lot of trying, and some pushing and pulling on me, I brought them down to his level.


It seems like cookies were the first thing I set my eyes on when I walked in the door of Grandma's warm and cozy home. Her home was always full of things that had been there forever or was homemade, especially the food.


Grandma couldn't have managed a Thanksgiving feast without a buffet. Otherwise, where would she keep the cookies, four kinds of pie, a cake, the three tiered tray full of things like green olives, black olives, sweet pickles, baby dills, and cream cheese stuffed celery.


Remember the Thanksgiving it snowed so much you could make a snowman in the front yard. I do and I did. In 1974, my cousin Debbie and I went out, and amid the kids throwing snowballs and pulling sleds, we built a pleasant, little four foot, very traditional snowman.


It's been so chilly I'm surprised we don't have snow on the ground, this year. Not that I want snow. Snow is pretty to look at, but I hate the cold and the way it can permeate to the bone. I do, however, have an answer to the cold, coffee and ginger cookies.


I wish they were ginger snaps, but I can't, yet, get that hard snap in my cookies. In this case I'm considering on increasing the fat and lowering the baking powder amounts.


I find their flavor a bit milder than ginger snaps and I will increase the ginger and molasses the next time I bake some. But here is what I did this time:



Ginger Cookies


Makes 3 dozen small cookies

Preheat oven to 375°

Grind 10 pieces of Reed's crystallized ginger chews in a mini chopper or food processor until it is the consistency of a meal. Place in mixing bowl, then mix in:

3/4 c. rice flour

½ c. millet flour

½ c. almond meal *

2 tsp. guar gum

½ tsp. baking power

½ tsp. salt

1 Tbs. ground ginger

½ tsp. cinnamon

1/8 tsp. nutmeg (optional)

¼ tsp. ground cloves

1 c. brown sugar

2 tsp. lemon zest


Add to this mixture:

1 egg

1Tbs. molasses


Cut in:

1 Tbs. Coconut oil*

2 Tbs. shortening

2 Tbs. smart balance light



Roll dough into small balls, place on greased cookie sheet, and flatten into cookie shapes.

Bake 10 to 12 minutes or until browned.


* I f you can't have nuts exchange the almond for flax seed meal and the coconut oil for shortening.