Sunday, September 12, 2010

Sheila's Never Enough Ginger Cookies

Younger son left last Wednesday.  After two weeks of having both boys here, the house is much too quiet.  The guest rooms are back in order.  The mounds of dirty towels are clean, folded and lined up in the linen closet.  There's not as much pressure to keep the cookie jar filled.  Instead of porch chats with them, I'm spending time with Bill Bryson and his memoir "The Life and Times of the Thunderbolt Kid".  If you were a kid in the '50s, you'll like the book.  If you like his humor, you'll enjoy it no matter when you were a kid.  My book group will discuss it later this month.

I felt the need to bake something for Stefan to take back with him.  My friend, Sheila, gave me a tin of these cookies and the recipe several years ago.  When I asked about the name, she said it was because her family always complained that there were never enough of them.  I agree.

Sheila's Never Enough Ginger Cookies
(actually makes about 5 dozen)

2 2/3 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp each ground cinnamon, cloves and nutmeg
1 cup (8 oz) unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
2 eggs, lightly beaten
1 cup each chopped pecans and crystalized ginger

Sift flour, spices and baking soda together.

In a separate bowl, cream the butter and sugars until light and fluffy.  Add eggs and beat 3 minutes more.  Gradually add the flour mixture into the creamed mixture.  Stir in the pecans and crystalized ginger.

Drop cookie batter (about 1 tablespoon) onto GREASED cookie sheets spacing an inch and a half apart.

Bake in a preheated 375 oven for 12 to 15 minutes until golden brown.

NOTE:  Cookie batter can be refrigerated for up to a day before baking.  Bring to room temperature and proceed.


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