Cookies Are a Snap!

Gingersnap cookies have been a family favorite as far back as I can remember. Mom used the recipe from a Better Homes and Gardens cookbook. Sometime in junior high or high school I typed the recipe (using Dad's trusty manual typewriter) onto a pink 3 x 5 index card. I couldn't begin to count the number of times I've pulled out the card, mixed up the ingredients, rolled the dough into balls, dipped them in sugar, and baked up dozens of the tasty treat!

Scribble Picnic theme for the week is cookie, so of course I had to give these gingersnaps a try with my watercolor pencils. Couldn't figure out how to get the sparkle of the granulated sugar on them. I'm anxious to see here what deliciousness the other participants have stirred up for their cookie jars!

I was curious to see if BH&G still has the recipe, so went to their website. I see the recipe they post now is almost

the same as mine, but not quite. Plus, they call them "ginger cookies" instead of "gingersnaps." So, I'll just post the recipe with the ingredient amounts the way I grew up with it!

Gingersnaps

1 1/2 cups shortening            1/2 teaspoon salt

2 cups sugar                         4 teaspoons baking soda

1/2 cup molasses                   2 teaspoons cinnamon

2 eggs                                  2 teaspoons cloves

4 cups flour                           2 teaspoons ginger

Cream shortening and sugar; add molasses and eggs; beat well.

Add sifted dry ingredients; mix well. (A wooden spoon works great, since the dough will be stiff.)

Shape dough into small balls; roll in additional granulated sugar; place 2 inches apart on greased (or lined) cookie sheet.

Bake at 375º until light brown and puffy. Do not over bake!

Let cool a couple of minutes before transferring to wire racks.

Makes around 8 dozen cookies.

C–is for Corn Flakes Candy, Cantata and Christmas

Mixed up some Corn Flakes Candy this afternoon.  So simple!

Combine 1 cup corn syrup and 1 cup brown sugar in a 3-quart saucepan.  Cook over moderate heat, stirring occasionally, until mixture bubbles.  Remove from heat.  Stir in 1 cup peanut butter and 6 cups corn flakes until well coated.  Drop by teaspoons on waxed paper.  Or, press into well-buttered 9 x 13 pan and cool until firm before cutting.

I usually make some for Christmas, but we had plenty of other sweets around, so didn't this time.

Christmas–that's my second favorite holiday (after Easter).

In a way, Christmas always begins in October for me, as that is when rehearsals for the community Christmas cantata begin.  I’ve missed a few years, maybe more than a few, but have usually sung in it over the past thirty-eight years!  I had an uncle who taught music here one year in the early 1960s, and apparently he was instrumental in getting the annual event started.  What a joy it is to sing about the birth of Jesus, the real meaning of Christmas!

Our traditional Christmas Eve soup and gifts with Benny’s side of the family was at his sister’s, just up the road.

Usually we go to a Christmas Eve candlelight service, but since Christmas was on Sunday, the Lutheran church (which we attended until a few years ago) had a Julotta (Christmas, just before dawn) candlelight service we went to instead.  Then we went to our Berean church's Christmas Day service.  Had a non-tradtional Christmas Day dinner here of crockpot BBQ pork ribs, followed by a relaxing day of nothing in particular.

Midweek my side of the family gathered for our WWW Christmas, always fun and filled with laughter, food, games (always Nerts), gifts, traditions and memories.

This would be our three (so far) grandkids!

Some of the immediate family was able to stay the entire week. Then we celebrated Christmas again with all the immediate family on New Year's Day!

Blessed, blessed, blessed!