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By popular request, here’s how I work my cookie magic.

Probably other sorts of recipes and a link list will hang around here, too. But for starters, there are cookies:

Pre-heat oven to 350F

Cream ¾ c. butter & 1 c. brown sugar
Beat in ¼ c. dark molassas and 1 large egg

Gradually add a mixture of:
2 ¼ c. flour
2tsp soda
1 tsp cinnamon
1 tsp cloves
2 tsp powdered ginger
½ c finely minced crystallized ginger (one 3-oz packet, minced)

Cover cookie dough and refrigerate for an hour. Pour ¼ c plain granulated sugar into a shallow bowl. Shape dough into 1 1.4″ balls and roll them in the sugar. Bake on an un-greased sheet for about 10 minutes. The tops should be crackly but soft to the touch.

GINGER SNAPS (the basis for my chocolate-orange-spice cookies)
Pre-heat oven to 375F

1 ¼ stick of butter
1 cup sugar
1 egg
¼ c. dark molassas
2 c. sifted flour
2 tsp soda
2 tsp each of ginger, cinnamon, & ground cloves

Cream margarine and sugar until light and fluffy. Add egg and molassas and beat well. Sift together flour, soda, and spices. Add slowly to the creamed mixture, mixing thoroughly. Chill dough at least 1 hour. Roll into 1-inch balls and roll in additional sugar. Place 2 to 3 inches apart on a cookie sheet and bake at 375 for 8-10 minutes. Allow to cool on sheet for about 5 minutes before removing them.

Pre-heat oven to 75F

2 cups brown sugar
1 cup butter
3 eggs
½ cup milk
1 tsp baking soda
1 tsp baking powder
4 tsp vanilla (2 if you have really good vanilla, but the cheap store brand is a pretty weak and it will really be a lot tastier if you are generous with the vanilla)
5 cups flour

Cream brown sugar and butter. Add eggs one at a time. Add milk, mid then add soda and baking powder. Add flour one cup at a time. Shape into 1.5″ balls and flatten on cookie sheet with a glass dipped in white sugar (it’s best if you have a vase with a cut-glass bottom to impress a shape into the cookie tops) Bake 8-10 minutes. This makes a HUGE batch of cookies, so be forewarned. This is best to make before a party or when you will have a lot of company to help eat them.

LEMONADE (or orange-juice) COOKIES
Pre-heat oven to 400F

1 cup butter
1 cup sugar
2 eggs, well beaten
3 cups sifted flour
1 tsp soda
1 6-oz can of lemonade or orange-juice concentrate

Cream butter and sugar. Add eggs. Fold in dry ingredients alternately with juice concentrate. Drop on ungreased cookie sheet. Bake at 400F for 8 to 10 minutes. Brush tops of cookies with additional juice concentrate.

Pre-heat oven to 300F

2 c. flour
2 c. sugar
2 tsp baking powder
½ tsp salt
¼ c. butter
4 eggs
4 squares (4 oz) baking chocolate

Melt together chocolate and butter. Add dry ingredients and eggs. Mix well and chill for 15 minutes. Shape into balls using 1 tbsp dough for each. Roll in powdered sugar, place on to a greased cookie sheet, and bake for 18-20 minutes.

Pre-heat oven to 350F

1 cup sugar
1 cup melted butter
1 cup molassas
1 well beaten egg
4 cups all purpose flour
½ tsp salt
1 tsp baking soda
2 tsp each cinnamon & ginger
1 tsp cloves
1 cup boiling water

Combine sugar, melted butter, molasses, and beaten egg. Beat well. Sift dry ingredients & stir into beaten mixture. Add boiling water and mix well. Cover and refrigerate for 1 hour. Drop by spoonfuls onto a greased cookie sheet. Bake 12-15 minutes.

pre-heat oven to 375F

1 1/4 stick butter
1 cup brown sugar
1 eggs
1/4 c dark molassas
2 c whole wheat flour flour
2 tsp soda
1.5 tsp each ginger, cloves, & cinnamon
1 tsp orange extract
1/4 cup cocoa powder

Cream butter and sugar until light and fluffy.
Add cocoa, ginger, cloves, cinnamon & orange extract; mix well.
Add egg & Molassas and beat well.
Sift together flour & soda. Add slowly to the creamed mixture.
Chill dough at least 1 hour
Roll dough into 1″ balls; dip in additional sugar (turbinado sugar works well and looks really pretty)
Place 2-3″ apart on a cookie sheet.
Bake at 375F until browned (approx 8 minutes) Do not overbake. Cool on sheet approx 5 minutes, & layer into storage container. Seal lid when cookies are absolutely cooled.

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