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Soft Ginger Spice (Cry Baby) Cookies

I never really had a soft ginger cookie until after I got married.  Dr. S's mama had a well-loved recipe we tried and loved, and these have been a Christmas (and other times) regular ever since.

One thing that always made me wonder, though, was why they were called Cry Baby Cookies.  (Maybe I should ask my MIL sometime if she knows...) Well, last year I came up with my own theory--so for better or worse, here's my story.  

I was overdue with our fourth baby (none of our babies have ever come early) and seeking out natural "remedies" to that problem.  I was never into the idea of using castor oil--call me a wimp if you want, but that just sounds like pouring salt on the wound--but I was willing to experiment with other old wives' tales.  One of the things I stumbled upon was a recipe for a spice cookie very similar to this one, the main difference being the addition of cayenne pepper.  Supposedly if you had a healthy helping of these cookies they'd help get things moving, if you know what I mean!

Well, I wasn't really feeling the cayenne pepper, (automatic indigestion during pregnancy? no thanks.) but I knew how much I loved these cookies!  So I mixed up a batch and enjoyed as many as I wanted. :)

I can't claim these cookies are labor-inducing, but it sure is fun to have a good excuse to eat as many as you want!  And by the way, they're just as awesome if you're not pregnant, not a woman, and not even an adult with a sophisticated palate.  That baby I was pregnant with last year happens to love these.

Start by creaming shortening and sugar.  Then add eggs, 

and molasses and mix well.

Dump in the dry ingredients, including lots and lots of spices!

Give it a good mix, then form dough into balls.  

Roll balls in sugar.

Place dough balls on greased cookie sheet.

And bake until golden and crackled.

Let cool completely on wire racks.

Soft Ginger Spice (Cry Baby) Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
extra sugar, for rolling

Cream shortening and sugar until light and fluffy.  Add egg and molasses and mix well.  Combine dry ingredients and add to wet ingredients, mixing until well blended.  Form dough into 1" balls.  Roll balls in sugar.  Place balls on greased cookie sheet and bake at 350 for 10-12 minutes, or until golden brown.  Can cook longer for crispier cookie.  Allow to cool completely on wire rack.

Mama's Rich Sugar Cookies

These gorgeous cookies are one of my favorite flavors of Christmas.  The cookie all by itself has a simple, yet rich and buttery flavor perfect for accompanying other holiday flavors.  But coupled with some decadent butter cream frosting or drizzled with a sugary glaze (and don't forget the sprinkles!), sugar cookies become the stars of the Christmas cookie plate.

Mama likes to tell a story about a time shortly after our family moved out of the country.  We were definitely country bumpkins transplanted into the suburbs, and sometimes it showed a little.  One Christmas shortly after our move, Mama was invited to a holiday cookie exchange by a new friend of hers.  This particular friend really knew how to throw a party--every little detail was perfectly in place and very classy.  And not only that, but all the cookies and candies brought by the guests sparkled just as much as as the lights and ornaments.  Mama worried that her presentation of sugar cookie stars with delicate yellow glaze wouldn't make the cut.  

But guess what the most popular cookie at that party was?  And guess what cookie gets requested year after year--it's been nearly twenty years since that first party?!  Trust me when I say, if you only have time for one more cookie before Christmas this year, try these.

Start by creaming plenty of butter and sugar.

Add eggs and vanilla and mix well.  I frequently use pasteurized egg product so I feel safer about little fingers sneaking cookie dough.

Lastly, the dry ingredients!  Mix gently now...

until it just comes together.  Scrape it together into a ball,

Cover and refrigerate for about an hour.

This recipe is perfect for rolling and cutting cookies with cookie cutters.  When you do it, go easy on the flour so the cookies don't get tough.  Roll out small portions of dough at a time so the dough doesn't get over-worked (resulting in tough cookies).  This is my favorite way to make Christmas cookies with kids.  Expect a mess!

I took the easy route and used one of these nifty trays.

Just plop some dough in each spot,

spread it out a little and bake.

Take them out of the oven when they're lightly golden.  With the rolled and cut cookies, this will only take about 6 to 8 minutes.  If you want them to be nice and soft, don't wait for them to get golden, just look for the glossy glean of raw dough to disappear.

Either way, transfer them to a cooling rack to cool completely before frosting.

Mama almost always glazes hers these days, so I'll include the glaze recipe at the end too.  Just dump the ingredients in a bowl and mix well with a whisk!

The glaze can get a little drippy, and I don't like it pooling around the bottom of the cookies.  So I usually let them drip over an empty, clean sink for awhile.  You can also put them on cooling racks over wax paper or paper towels.  If you're adding sprinkles, colored sugar or crushed candy canes, do it now before the frosting sets.  Allow to set overnight before stacking on a cookie tray.

Mama's Rich Sugar Cookies

3 cups sugar
2 cups butter, softened
4 eggs
2 tsp vanilla
6 1/2 cups flour
4 tsp baking powder
1 tsp salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla and mix well.  Add dry ingredients and mix gently until just incorporated.  Scrape dough together in a ball, cover and chill for at least one hour.  When ready to roll out, lightly dust surface, rolling pin and cookie cutters with flour.  Roll out small portions of dough at a time, rolling to 1/4" thickness.  Cut out shapes with cookies cutters.  Place on ungreased cookie sheet.  Bake at 375 for 6 to 8 minutes, or until very lightly golden on edges.  Remove from oven and let cookies cool on tray for a couple minutes before transferring to cooling rack to cool completely.  Frost with butter cream frosting or buttery glaze.

Mama's Buttery Glaze

3 cups powdered sugar
4 T butter, softened
1 tsp vanilla
3/4 cup milk

Cream ingredients together in small mixing bowl.  Add food coloring if desired.  Dip top of cooled sugar cookies; transfer to cooling rack or wax paper to set.  Allow to set for several hours before stacking.

Butter Cream Frosting (and How To Frost A Cupcake)

When I was a teenager I would occasionally catch my Daddy eating frosting with a spoon.  I'm pretty sure I made fun of him for that at the time.  But then a few years later, when I was expecting my first child, guess what my favorite snack in the whole wide world was?  (Except Jell-O, that is--a story for another day.)  

Frosting.  

My Mama has always made a delightful butter cream frosting.  Vanilla and chocolate both.  Since we're in the thick of holiday treat making, we'll stick to the vanilla for now, but I promise to share the chocolate version later.  Either way, both are definitely lick-the-spoon worthy.  Promise.

Start by combining butter and vanilla in a large mixing bowl.

Whip it up so the vanilla blends in with the butter.  It's what frosting is made of, honey.

Add in the powdered sugar,

and just drizzle in a little milk.  You can always add more later, but if you add in too much now then you're messing with sugar proportions, and that messes with your butter and vanilla proportions.  Don't do it.

Mix it together until it's good and creamy.  For a nice cake or cookie consistency, you want it to be pretty easy to spread--not too stiff--but still holds a shape when moved.  It will hold stiff peaks when mixed.  

At this point you can add food coloring in small amounts if desired!  Note that the frosting will dry when left uncovered at room temperature (and in the fridge) so cover it or use it immediately.  The drying is good news for keeping your cake from going stale and piling cookies on party trays, however!

And for those pretty cupcakery-style, piped-to-heaven frosted tops (or to pipe pretty pictures on sugar cookies), spoon plenty of frosting into a plastic bag with the corner cut off.  Cut a small tip at first--you can always cut it bigger.  

Twist the back of the bag so you don't have frosting coming out all over your hand.  Then pinch the bag between your thumb and index finger like so.

For the cupcakes, start on the outside like so:

and work your way towards the middle, piling high as you go.  (For sugar cookies, just go crazy with whatever designs you like, but you probably want to cut a smaller tip!)

Swirl that frosting to the top and squeeze gently as you "release" to get a pretty tip!

Then squeeze the rest onto a spoon.  Or directly into your mouth.  I won't tell.

Butter Cream Frosting

lightly adapted from C&H Sugar Classic Recipe

1/3 cup butter, softened

1 tsp vanilla

1 lb powdered sugar

2 T milk (plus some more if needed)

Whip butter and vanilla until well combined.  Add milk and powdered sugar and mix well.  Thin with additional milk to desired consistency.  Frost cakes, cupcakes or cookies.  Frosts one 13x9" cake, two 9" round cakes, 2 dozen cupcakes, or 3 to 4 dozen cookies.  For swirled-top cupcakes (or for a little extra just in case), double the recipe!

Roasted Cauliflower

 

I think this is one of my favorite vegetables where holiday side dishes are concerned.  As an added bonus, I let my almost-four-year-old pick out what color cauliflower we were going to eat, which meant he was willing to try it.  Anyone with kids knows that's half the battle!  And when it's drizzled in garlic and oil and cooked until tender, it's hard for the little ones to say "no" to another bite.

 

The simplicity in preparation really adds to its appeal for me, too.  I really prefer to spend my extra energy on other yummy things during the holidays!

 

First, pick (or let your children pick) any head of cauliflower.  Wash it and break it (or chop it, if you prefer) into bite-sized pieces.



 

Drizzle with oil,

 

 

and plenty of minced garlic!

 

 

Toss that together and spread it out on a baking sheet.  Sprinkle with salt and pepper to taste.

 

 

Place tray into hot oven and roast uncovered, stirring once in the middle.  Sprinkle with a little grated parmesan about 5 minutes before removing from oven if desired.

 

 

The cauliflower is done when its color has deepened and the pieces are beginning to brown.  The texture will be tender but still slightly crunchy. 

 

 

Roasted Cauliflower

slightly adapted from allrecipes.com

 

1 head cauliflower, washed and broken into bite-sized pieces

2 T oil or melted butter

2 T minced garlic

1/2 tsp salt

1/8 tsp pepper

1/4 cup grated parmesan, if desired

 

Wash cauliflower and break into pieces.  In medium mixing bowl, drizzle with oil and garlic and toss to combine.  Spread onto baking sheet (lined with foil for easy cleanup) and sprinkle with salt and pepper.  Bake uncovered at 450 for 25 minutes, stirring once after 15 minutes.  If desired, sprinkle with parmesan after 20 minutes and bake for last 5 minutes to melt cheese.  Cauliflower should have a deep color and is beginning to brown when done.  Consistency is tender with a slight crunch.  Serve hot.

 

Creamed Corn

 



When I was expecting our fourth little bitty, some very kind friends of ours invited us to join their family for Thanksgiving dinner.  They don't have kids of their own (yet!), and so our kiddos got to be the adopted grandkids at the event.  Don't worry, they were plenty doted on. 

My friend and her family were such amazing hosts.  They did all the cooking and cleaning and gently but firmly instructed me to relax and put my feet up!  Not only did they pamper me in that way, but their cooking did not disappoint.  This was one of their side dishes, and it may have to stay put in our traditional yearly feast.

Start by making a white sauce.  Melt some butter,
 

whisk in some flour,

 

and add milk.
 

Don't forget salt and pepper!
 

It will thicken up pretty quickly, (we're not making a lot of white sauce here) so be ready with your corn.  I used frozen, but you can use fresh.
 

Pour in some cream,
 

and let it simmer for awhile.
 

Finally, a little sugar to sweeten things up a bit.  (Super sweet fresh corn may not need it.)  Serve hot!
 

 Creamed Corn

2 T butter
2 T flour
1 cup milk
1/2 tsp salt
1/8 tsp pepper (or to taste)
3 cups fresh or frozen corn
1 to 2 cups heavy cream, until desired consistency (can sub half & half or whole milk, but it won't be as rich)
1 T sugar, optional

Melt butter in medium pot.  Whisk in flour.  Add milk and cook, stirring constantly, until thickened.  Season with salt and pepper.  Stir in corn.  Pour in cream and simmer 15-20 minutes to thicken.  Stir in sugar, if desired.  Serve hot.

Sautéed Green Beans with Caramelized Onions

This week I'll be sharing a few of those side dishes from our Thanksgiving feast I didn't have recipes for last week.  After that, I'll be dedicating the rest of the month to Christmas goodies--so you better get your fill of vegetables now!

I don't mind green bean casserole.  You know, the one made with cream of mushroom soup, french fried onions and canned green beans.  In fact, I confess to actually enjoying it in small (like once or twice a year small) doses.  However, during the holidays, I get plenty of fat and other naughty things in foods I enjoy much, much more.  So for my veggies I try to stick as close to the real deal as possible.  

That's not to say they're flavorless and ordinary though, so don't be shocked when you see ingredients like bacon grease and heavy cream over the next few days.  We don't serve our veggies like this every day!

Start with an sliced nice and thin.

While you're slicing the onion, preheat a large skillet with a little bacon grease.  You could actually start the whole process by frying up some bacon (to mix in later) and reserving the grease, but if you do, please drain off most of it!  You'll only need about 1/4 lb of bacon to get a nice crunch and good flavor.  And only a couple tablespoons of grease.  

However, if you happened to have bacon with dinner or brunch a couple weeks ago, and if you then happened to reserve the grease in a little glass jar for purposes such as this, (or the best french toast ever) for goodness sake, just throw a big spoonful in the pan.

If none of the above apply to you, or if you don't like bacon, or don't have bacon, or whatever--butter or oil will do the job.

Throw the onions in first and cook 'em down for awhile.

You really want a nice golden color and good, caramelized onions in this dish.

When the onions are cooked, stir in the green beans.  I used french sliced frozen, but you can use regular cut frozen, or you can use fresh.  If you use fresh, keep in mind they haven't been blanched, (or in other words, pre-cooked) so they'll need more time in the skillet.

Stir them around and cook until the green beans are nice and bright green, then season to taste with salt and pepper.

Sauteed Green Beans with Caramelized Onions

2 T bacon grease (or other fat)

1 onion, julienned

3 cups cut green beans (fresh or frozen)

salt and pepper to taste, if desired

Preheat large skillet with bacon grease.  Slice onion.  Saute onion first and continue to cook until golden and caramelized.  Add green beans.  Cook, stirring frequently, until green beans are bright green and tender.  Season with salt and pepper to taste.