Looks like it – I’m not into “baking blogs” but…well, I’m just writing what I can right now.
You see – my dad’s been going downhill. Thus – the tremendous amounts of cobwebs and dust over here on ye old blog. Usually things like stress bring out the writer in me…this time, it’s blocked me up. I’ve been having a hard time stringing coherent thoughts together.
Anyhow – I joined a cookie exchange like I have for the past few years. It’s so much fun giving and getting. So, this year, I’ve decided to make some Chewy Ginger Cookies. They’re my stepmom’s recipe that I nabbed from her a few years ago – soft, chewy, sugary, and full of ginger. They’re awesome. After sharing a picture of some fresh from the oven ones on my Facebook Page, I was asked to share the recipe. I thought I’d dust off the blog and post it here.
Chewy Ginger Cookies
1.5 cups margarine/butter
1 tsp baking powder
1 tsp cloves
4-5 tsp ginger (depending on your taste)
1 tsp salt
1 tsp vanilla
4 tsp baking soda
1 cup molasses
2 cups sugar
4.5 cups flour
Cream together first 10 ingredients. Add flour and mix well. Shape into balls, dip into sugar and place on cookie sheet (they spread – so leave a good 2″ or so). Bake for 10-12 minutes at 350.
I doubled this recipe today when I made my cookies for the exchange. I needed to bake 5 dozen for my exchange, plus some for family…after I doubled, I got down to the bit where I wrote in hand “Makes LOTS – bake only 1/2″
Yeah…With the recipe doubled I had 16 dozen cookies.