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Mom's Cozy, HommmmmmmeTime Ginger Cookies Recipe

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This recipe for Mom's Cozy, HommmmmmmeTime Ginger Cookies, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Stukey
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Icy Cold Milk or a cup of hot tea or coffee...with which to eat the warm cookies...oh, and a dog or a friend or child to share them.

2/3 cu butter (margarine)
3/4 cu dark brown sugar (packed tight)
1/8 cu (2 Tbs) regular sugar
1/8 cu powdered sugar, packed
1 egg
1/4 cu dark molasses
2 cu flour (wheat or oat really add a nice flavor, but unbleached white is o.k., and what I usually use. Adding 2 Tbs of oat bran or oatmeal that's been finely ground in a food processor really makes the consistency wonderful and adds to the richness of the spice flavors.)
1 tsp salt
1 tsp baking SODA
1+ tsp cinnamon (+= heaping, not level)
1+ tsp cloves
1/2 tsp nutmeg
1-2 tsp Ginger...(I like the strong Mexican ginger in the cellophane bags, and it's cheaper than cans. You can also grate your own fresh ginger, so be careful, it's stronger, so taste after adding it by 1/2 tsps. and add it last, so you can judge the flavor correctly.)




Directions:
Directions:
Thoroughly cream butter, sugar egg and molasses, beating well and long. Add dry ingredients. Mix well. Chill. Options for Cookies: Squooshed or cookie cutter cookies. Bake @ 350 degrees 8-10 min, depending on what option you choose and cookie thickness.

Number Of Servings:
Number Of Servings:
As many as you can get to cool before they are eaten
Preparation Time:
Preparation Time:
about 20 min for dough...cutting, well, depends how artistic you are.
Personal Notes:
Personal Notes:
Notes on Cookie baking options: 1) Squooshed cookies: Make balls about 3/4 - 1 inch in diameter and squoosh on lightly greased cookie sheet with a flat-bottomed glass dipped in water or greased with butter or pam and dipped in sugar (either brown or white)
2) Cutter Cookies: Roll out to about 1/4 to 1/8 inch on a lightly floured surface after lightly coating the chunk of dough with flour (so the rolling pin doesn't stick and so dough doesn't stick to the board/counter). Use cookie cutters to make shapes. (Be sure to kneed a bit of extra flour into the chilled dough before rolling, so the cookies are a bit stiffer. The thinner/drier, the harder the cookie, and the more it will hold shape. This is best for cookies that are to be decorated.) Add cinnamon red-hots and colored sugar before baking. Frost/decorate with white icing after cooling.
Cookies cooled on racks are harder.
Cookies cooled on newspaper are softer. [Personally, I love the sugar-squooshed ones cooled on paper best...they are faster for the cookie monster in me, and I like them thicker and softer. MMMMMMMM....as in how you spell HOMMMMMMMMMMMMMMME.]
Dough can be chilled, rolled into logs and cut into wafers and baked that way too. These logs can be frozen, and the wafers can be cut off as needed for 2-3 cookies at a time for whenever you have a lonely glass of cold milk that needs warm company. Roll the logs by placing the dough on waxed paper ( or saran) and lapping the wrap over the dough and rolling it till it's a log. Smooth the paper around it, wrap tightly in more till air tight, and store in freezer. Cut portions as needed. Bake as directed, but let them thaw a bit first.

 

 

 

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