Frosted Ginger Cookies
From the Plum Pudding Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
3/4 cup softened butter (1 and 1/2 sticks)
1 cup white (granulated) sugar
1 large beaten egg (just whip it up in a glass with a fork)
3 Tablespoons molasses*** 1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (see Hannah's note)
1/2 teaspoon ground nutmeg
2 cups flour (pack it down when you measure it)
1/4 to 1/2 cup white (granulated) sugar for rolling dough balls
*** If you spray your Tablespoon measure with Pam or other nonstick cooking
spray, the molasses will slide right out without sticking.
The Glaze (after baking):
1 cup powered (confectioner's) sugar 1 teaspoon lemon juice
Hannah's Note: If you plan to give any of these cookies to Delores, please
leave out the cloves. She doesn't like cloves.
In a medium-sized mixing bowl, combine the butter and the sugar. Beat the
mixture until it's light and fluffy.
Mix in the beaten egg. Add the molasses and stir until the mixture is a
uniform color.
Add the baking soda and the salt, and stir well.
Sprinkle in the ground ginger, ground cinnamon, ground cloves, and ground
nutmeg. Stir until they're thoroughly mixed in.
Stir in one cup of flour, mix it all up, and then mix in the second cup of
flour.
Measure out 1/4 cup of white sugar and place it in a shallow bowl. You'll
use this bowl to coat dough balls with sugar. When the sugar gets low, add
more as needed.
Break off pieces of dough and roll them into one-inch balls. Roll the dough
balls in the sugar and place them on a cookie sheet that has been greased or
sprayed with Pam (or another nonstick cooking spray). Place the dough balls
in four rows with three in
each row to make 12 per cookie sheet. Press them down just slightly so they
won't roll off on the way to the oven.
Bake the ginger cookies at 350 degrees F. for 10 minutes. Cool for 2 minutes
on the cookie sheet and then transfer them to a wire rack to cool
completely.
When the cookies are cool, make the glaze.
Combine the powdered sugar with the lemon juice. If it's too thick to
drizzle, stir in a bit more lemon juice. If it's too thin, add a bit more
powered sugar. When it's just right, drizzle the tops of the cooled cookies
with the glaze.
Let the glaze dry before you store the cookies in a cookie jar. The glaze
should be dry in 20 to 30 minutes.
Yield: 6 to 7 dozen nicely spiced cookies, depending on cookie size.
163
-God grant me the serenity to accept the things I cannot change
The courage to change the things I can
And the wisdom to know the difference
Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace
Taking, as He did, this sinful world as it is
Not as I would have it, Trusting that He will make all things right
If I surrender to His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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