Christmas Cookie Week: Day #2

#ChristmasCookies

Welcome to Christmas Cookie Week 2013! This year, 8 bloggers have come together to share a daily recipe for yummy and delicious cookies that we hope will inspire you during this season of Christmas baking! Everyone's from different parts of Canada,  except for me....I'm an Alabama Girl... but we all share a joy of baking which makes for love…fresh from the oven! 

Angie from Echoes of Laughter

Julie from Sober Julie

Stacey from This Lil’ Piglet

Joann from Woman In Real Life

Jo-Anna from A Pretty Life In The Suburbs

Grace from Sense & Simplicity

Donna From An Anglo In Quebec

Ricki Jill from Art@Home

Today I'm featuring my favorite as well as Big Mama's favorite.  Big Mama is my 93 year old grandmother, and she loved these on Thanksgiving Day!  Big Mama made me molasses cookies when I was a wee lass.  I love the chewy, almost cake-like consistency of these cookies, and they're freezer-friendly.

Molasses Cookies

Ingredients:

5  cups  all-purpose flour

2  teaspoons baking soda

1  teaspoon ground ginger

1  teaspoon ground cinnamon

1/2  teaspoon  salt

1  cup shortening

1  cup packed brown sugar

1  cup molasses

2  eggs

2  tablespoons water

2  tablespoons cider vinegar

Sugar in the Raw

Directions:

1. In a large bowl combine the flour, baking soda, ground ginger, cinnamon, and salt. Set aside.

2. In a very large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Add molasses, eggs, the water, and vinegar; beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.  I left the dough in the fridge overnight.

3. Preheat oven to 375 degrees F. On a floured surface, roll half of the dough at a time to 1/2 inch thick. Cut dough using a 3-inch round biscuit cutter. Place cutouts 2 1/2 inches apart on an ungreased cookie sheets. Sprinkle with Sugar in the Raw.

4. Bake about 10 minutes or until edges are firm. Transfer to a wire rack; cool completely.

Perfect Pairings:

Pumpkin Eggnog

Bailey's Chai

Until next time...

Blessings!

Ricki Jill