So, because I did not have school today, my Mother, sister, Grandmother and I took the opportunity to go to tea at the local tea house. I had a turkey wrap, apricot white chocolate muffin and part of a ginger bread scone. My tea of choice was an exotic berry blend. The scone was light, fluffy and perfectly spicy; it wave me a crazy gingerbread craving. Thus, I came home and decided to make gingerbread cookies(which apparently are molasses cookies). But first I had to walk and get flour at the grocery across the street. And then I had to figure out how to make the cookies without a hand-held mixer(my arm now hurts). I just finished mixing them up five minutes ago and now have to wait two long hours while they chill in the refrigerator. For dinner tonight, I am making a cold rice-noodle and vegetable bowl. I will use red peppers, onions, broccoli, mushrooms, shrimp, noodles and possible some other vegetables. After dinner, I might get around to doing something with those egg whites…eventually.
Old-Fashioned Molasses Cookies from the Gold Medal Cookbook
Makes 6 Dozen Cookies
1 1/2 cups sugar
1 cup shortening
1/2 cups light or dark molasses
3 teaspoons baking powder
1/2 cup water
5 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
Mix sugar, shortening, eggs and molasses. Dissolve baking soda in the water; stir into molasses mixture. Stir in remaining ingredients. Cover and refrigerate at least two hours.
Heat oven to 375F. Roll dough 1.4 inch thick on lightly floured cloth-covered board. Cut with floured 2 3/4 inch round cookie cutter or other favorite cutter. Place about 2 inches apart on a lightly greased cookie sheet. Bake until light brown, 8-10 minutes. Cool.
Note: Before baking, my family likes to sprinkle colored sugar on the tops of the cookies.