Kris Kringle Molasses Cookies

Although it’s not quite time for me to start my holiday baking, I couldn’t wait any longer to bite into my favorite cookie. I’m not sure why I only make these at Christmas time, but it might have something to do with the fact that if I made these any more often, my waistline would be considerably more, well, more.

The warm, spicy smell of these cookies brings back deep, wonderful Christmas memories of being in my childhood kitchen, rosy cheeked from ice skating in the pond next to our house, and washing down the cookies with hot cocoa. The texture is soft and chewy and the strong molasses flavor is memorable. A cookie to be savored, not merely gobbled.

Here’s the recipe for Kris Kringle Molasses Cookies. My recipe card for these is written in my childhood scrawl, so apparently I knew at a young age that these were destined to be part of my life and my memories. At the bottom I wrote, “double recipe needed.” That’s how much I love them! Try a batch, and let me know if these will be part of your baking traditions as well.

Kris Kringle Molasses Cookies 

Mix thoroughly:

¾ cup shortening
1 cup brown sugar
1 egg
¼ cup molasses

Sift together and stir in:

2 cups flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground ginger

Wrap dough in plastic wrap and refrigerate for at least two hours. When dough is chilled, pour about ¼ cup white sugar into a shallow bowl. Preheat oven to 375°.

Roll chilled dough into walnut-sized balls and dip the tops in the sugar. Place, sugared side up, 3″ apart on greased baking sheet. Before placing in oven, sprinkle pan with a few drops of water to encourage the cookies to have crackled top. Bake till just set, about 10-12 minutes. Now just sit back and try to resist!

A Slice of Tea Heaven

“Ahhhh….”

That happy sigh is the only thought my brain can come up with right now. There’s a cup of special tea sitting in front of me right now and just the scent of the steam rising from the pale liquid is sooo satisfying.

Pearl tea. Ever heard of it? Neither had I till I had some at a tea house in Washington D.C. Worth gushing about. As I am here…

The variety I’m sipping today is green tea from China. Each fresh tea leaf is individually rolled into a little ball and dried, hence the name. They look like little pearls and they taste just as extravagant. Don’t ask the price, it’s irrelevant. That’s what I tell myself, anyway.

dozen pearls of wonder

steeping…

Steep it in water that’s just come to a bubble, not boiling. Wait 3 minutes. The little pearls unfurl and release  a glorious aroma along with a very smooth taste. No cream or sugar for me, just the tea please.

Yea, that’s what I’m talkin’ about. Love in every cup. Hope you get to try some!

Turkey Musings

Here’s my favorite way to use Thanksgiving leftovers. Toasted french bread, sliced turkey, black olives, and thousand island dressing. Yum. Lettuce on the sandwich and cranberry sauce on the side would have been nice, but I’m out of both of those items. I ate it anyway.

Experimental Monday: Biscuits

I’ve always wanted to make really good biscuits. Most of the time, I’m in a time crunch and just do the Bisquick thing, but they always turn out crumbly and they’re not my family’s favorite. I want to make a biscuit that people remember– in a good way.

Hence my recent fascination with Alton Brown’s book, I’m Just Here for More Food.

In that geeky, science-y way that only Alton Brown can pull off, a whole section of the book is dedicated to learning about the biscuit method. Then he gives us his favorite recipe, a recipe that is four pages long. Very detailed. Just what I need. Here’s what I thought of my first try at his recipe:

Baking

We’ve had our first snow of the season! The cooler weather makes me crave time in the kitchen to bake. I don’t know why that is, but what I do know is I’m going to have a hard time fitting into my jeans tomorrow.