Project Food Blog Challenge (don't forget to vote!) I spent Saturday in a rush to make my Peruvian Meal for the competition.
Hoping to avoid another last minute rush I decided to get a head start on the next challenge - just in case I advance again! The next one is a "Luxury Dinner Party" so we're inviting a few friends and I'll be doing a simple but elegant Provence inspired meal. Still, it's a lot to get done by Thursday which is our party.
In the meantime, I have cookies to get ready for Feeding the Homeless this week. I decided to get the first batch done this afternoon while I had laundry going. Gosh, that's highly efficient of someone who is usually very inefficient when it comes to chores! Anyway, I decided to do Ginger Creme Cookies which is a very old recipe. It's similar to my Ginger Cakes but not as involved in the prep work and without all the layers of spices. They're nice a chewy with just enough of a gingery bite. With a second batch tomorrow I should have enough to deliver to Karin when I go out shopping for the dinner party on Wednesday afternoon.
Ginger Creme Cookies
1/4 cup shortening, room temperature
1/2 cup sugar
1 large egg
1/2 cup molasses (or dark corn syrup)
2 1/2 cups all-purpose flour
1/2 tsp. kosher salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup warm water
Preheat oven to 400°.
Cream together the shortening and sugar until fluffy. Add egg and beat well. Add molasses and beat until combined. Sift together flour, salt, ginger, and spices. Alternate adding flour mixture to batter with water - beginning and ending with flour mixture.
Drop by teaspoons onto parchment lined baking sheets that have been very lightly sprayed with non-stick spray (this dough is quite wet so the spray insures your cookies won't stick). Bake for 8-10 minutes until edges just begin to brown. Sprinkle with powdered sugar and allow to cool on wire racks.
Makes about 3 dozen cookies.