Cookie Cookie

These are the last photos I can to post until the new year. We are totally out of memory and I can't load any pictures onto the computer. I think we will buy an external hard drive to store all the photos and music but it's not really in the budget this month, you know with Christmas and everything. If I had known I would have taken a few more shots.
We have a new front door and new windows, I am making some good progress on Ken's Swell hat and I can finally get my wedding ring on my fat little finger.

Saturday night was my friend Jackie's annual cookie exchange. There were 20 of us exchanging cookies, though we only bake 6 dozen each and go home with 6 dozen different kinds.

I made Double Ginger Cookies. They are so delicious, the recipe is posted at the bottom.


Here they are all packed up. I used my fancy new snow maker paper punch to make the tags.
Isn't it fun!! It's my dream to collect all the paper punches I can get my hands on.



Double Ginger Cookies

2 1/4 cups flour
2 3/4 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
3/4 cup butter at room temp.
1 1/3 cup granulated sugar
1 large egg at room temp.
1/4 cup molasses
3 tbsp chopped crystallized ginger (I usually add about 4 b/c I reaaaalllly love ginger)


- in a bowl whisk flour, ground ginger, baking soda and salt.
- in another bowl, beat butter with 1 cup of sugar. add egg, molasses and crystallized ginger. beat well.
- add dry ingredients to wet and blend well on low speed.
- pour remaining 1/3 cup of sugar into a shallow bowl.
- using small scoop, shape dough into balls and roll in sugar.
- set on cookie sheets.
- bake at 350 for 12 to 14 minutes, rotate halfway through.

Cookies should be dry to the touch but soft inside. The surface cracks will look wet. Let cool 5 minutes on cookie sheet, then transfer to rack.