We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, June 22, 2010

Cookie Recipe #171-Light Ginger Hammers and Saws

Today is my Dad's 75th birthday, so to celebrate I made him some tools (not to be used in the garage). These have a slightly spicy taste and can be cut out in any shape.

Ingredients: 1 cup powdered sugar, 1 cup butter, softened, 1 tablespoon vinegar, 2 1/4 cups all-purpose flour, 1 1/2 - 2 teaspoons ground ginger, 3/4 teaspoon baking soda, 1/4 teaspoon salt. Frosting: 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons cream or milk.

Preheat oven to 400 degrees. Mix powdered sugar, butter and vinegar. Stir in remaining ingredients. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut out with flour-dipped cutters and place on ungreased baking sheets. Bake until light brown, 6-8 minutes.

Allow to cool on baking sheet for one minute before transferring to wire racks to cool completely.

Make frosting as follows: Beat 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons cream or milk until smooth and of spreading consistency. Tint with food coloring, if desired. Spread frosting on each cookie and top with raw sugar or sprinkles (optional).

"Betty Crocker's Cookie Book", Golden Press, New York, 1981.

Cookies Rule!!!

No comments:

Post a Comment