Ginger Bar Cookies

"So dull and dark are the November days.

The lazy mist high up the evening curled,

and now the moon quite hides in smoke and haze;

the place we occupy seems all the world."

November ~ John Clare

The past few days have been damp, dull and dreary.  And windy!  It is really amazing how fast trees can be denuded of colorful leaves.  While many are still on the trees, the ground is covered in leaves of gold and red.  The temperature has been dropping as well.  The time has come for baking--filling the house with the heady aromas of cinnamon, nutmeg and, a favorite, ginger. 

The cookies improve over a few days in the cookie jar and freeze well.

Ginger Bar Cookies inspired by a Williams-Sonoma recipe

Preheat oven to 375 and grease a 9 x 13 baking pan, dust with flour and shake out excess.

3/4 cup unsalted butter, softened

3/4 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 tablespoon dark molasses

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 cup crystallized ginger, cut into 1/4 inch dice

Beat together the butter, brown sugar, and granulated sugar until light, creamy and smooth, about five minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Beat in the molasses.

In a separate bowl, sift together the flour, salt, baking soda, ground ginger, and cloves. Add the flour mixture to the butter mixture and beat well on low speed until thoroughly combined. Add the crystallized ginger and stir to mix well. Pour the batter into the prepared pan.

Bake until the top is golden in color, about 30 minutes. Remove from oven, cool completely and cut into bars.

They are even better the second day

ENJOY!