Christmas Cookies

Since 'tis the season for giving and for goodies (amongst other good things), we thought that we could make no better holiday tradition than baking and delivering Christmas cookies to our friends and neighbors. Jake and I spent last weekend baking 30 dozen cookies. Our efforts paid off, and we felt so happy with the results. It was also a great team-building experience for Jake and I. Our treat sacks consisted of decorated sugar cookies, ginger cookies, and a couple bars that didn't set up too well and ended up pretty gooey. We made deliveries on Monday night to a bunch of houses nearby. We wish we could have made more deliveries, but didn't get too far out of the neighborhood, because the kids weren't enjoying the ride as much as we were.

Ginger Snap 'Em Ups

(courtesy of Kristen Hon)

2/3 cup veg oil

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp. ginger

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinammon

1/4 cup sugar for dipping

1. Mix oil, sugar then add egg. Beat well, stir in molasses.

2. Put dry ingredients together and sift; add to wet ingredients.

3. Make into small ball & dip into sugar. Best when chilled for 1-2hrs. Bake 6-8 minutes at 350 degrees. (We doubled this quadrupled the recipe)

Sugars

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 tsp. vanilla extract

5 cups all-purpose white flour

2 tsp. baking powder

1 tsp. salt

zest of 1/2 lemon

2 Tbs. heavy cream

1. In a large bowl, cream together butter, and sugar until smooth. Beat in eggs, lemon zest, cream, and vanilla. Stir in the flour, baking powder, and salt. Make dough into discs and cover completely with plastic wrap. Chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees. Roll out dough on parchment paper lined baking sheets about 1/4 in. thick. Cut into shapes with cookie cutter. Remove excess. Bake 6 to 8 minutes in preheated oven. Cool completely before icing. (we quadrupled this recipe).