I don’t do much food stuff on Redneck Latte Ravings.
I’m sure you all think I eat possom, grits, fat-back, chittlin’s and red-eye gravy, but alas, with the exception of an occasional bowl of Cheese Grits, NO!
Well, I do love fat-back, but those darn cardiologists…gotta love ’em for caring about me!
I’m not on a Redneck diet.
I love to cook, do a decent job at it and was taught by the best, TLW.
One of my favorite things about Christmas is the food, candy, cookies, egg-nog, dips, cheese spreads, cookies, and cookies.
Did I mention cookies?
Well, just in case, I love cookies, actually, I heart them!
My all time favorite Christmas Cookie recipe is for Ginger Molasses Cookies.
Now, this recipe is not original to my family, it was stolen borrowed given to us by my sister-in-law years ago.
I think she got it from an old boyfriend’s mom.
It’s a Farmersville Favorite!
Ginger Molasses Cookies.
You will need:
3/4 cup shortening
1 cup granulated sugar
1/3 cup light molasses*
2 tsps baking soda
2 cups flour
1/2 tsp ground cloves
1/2 ground ginger
1 tsp ground cinnamon
1/2 tsp salt
Melt the shortening and cool it…let it sit until the edge slightly starts to thinken, watch it like a hawk! Don’t let it cool too long.
Add the sugar, molasses, and egg, and beat well. Sift the dry ingredients together, and add to the sugar mixture and again, mix well.
Cover and CHILL – for at least three hours…don’t rush this, it’s important that the consistancy be right.
Form into 1 inch balls, we use the Pampered Chef melon baller.
Roll each ball in the granulated sugar for a sparkly wintery coating.
Place on an ungreased cookie and bake at 375 degrees for 8 to 10 minutes.
Let cool and enjoy.
Frankly, I stay closer to the 8 minute side of that…I don’t like overbaked cookies…just in case you’re planning on sending me some!
What the heck, I have a gym membership!
*UPdate…TLW says 1/4 cup molasses works better!