GINGER COOKIES

When visiting my Great-Grandmother’s house, young and old alike, would be found with their hands in the cookie jar.  After hugs and hellos, every single family member would pilgrimage to her twin glass, cookie jars and reach in for a handful.  One jar was always filled with Ginger cookies; the other, was most likely filled with Chocolate Chip Cookies. Yesterday,  I honored the date of her birth, March 8,  by filling our house and cookie jar with her aromatic family favorites and recalled tales of this lovely Grandmother.

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Great-Grandma’s Ginger Cookie Recipe
3/4 Cup Butter
1 1/2 Cups Sugar
2 Eggs
2 t. Baking Soda
1 t. Cinnamon
1T. Ginger
3/4 c. Light Molasses*
3 1/2 Cups Flour
Preheat Oven at 375 F.
Combine the dry ingredients and set aside. In a second mixing bowl, cream the butter and sugar until light and creamy. Then, add in the eggs. Combine well and add the molasses.  When this butter-sugar mixture is light and fluffy, slowly add the dry ingredients until well combined. Prepare a small bowl with sugar for rolling. With your hands, take a small piece of the dough and roll small, walnut sized, balls. After you have formed a ball,  roll it in sugar and place it on the baking sheet. When the baking sheet is full, flatten the cookies with a fork. Bake 7-10 minutes. Do not over bake. Transfer to a wire rack for cooling. Once cooled, serve or store. The scent is heavenly.
* Molasses can be difficult to find in Sweden. The consistency will be slightly varied, but you can substitute Dark Brown Sugar for the molasses. In Sweden, this sugar is called “Moscovado.”
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