What kind of goody does Santa like on Christmas Eve?
These cookies were the result of a spontaneous baking session! I wanted to make Gingersnaps for our annual “drive around and look at lights” evening. Unfortunately, by the time I got around to making them and then realizing they had to sit in the fridge for an hour first it was already time to go look at lights. That was on a Thursday, I believe. They proceeded to sit in the fridge for Friday, Saturday, Sunday, and half of Monday. As you know, Monday was Christmas Eve. I have no idea why it took that long but I finally had the time to finish these cookies.
Once I finished the Gingersnaps I decided to go ahead and make the Chocolate Chip Tea Cakes. And since I had the ingredients for Pretzel Pecan Turtles I knocked those out too. It gave us a bit more variety to offer to our mail carrier and neighbors when we walked the cookies around the neighborhood.
The Gingersnaps were delicious out of the oven and for the first few days they stayed soft and chewy. By the third and fourth days though they were pretty hard. Still tasty, but hard. Not sure if you are just expected to eat them in the first few days or if there is a way to store them that would help them stay soft. The Chocolate Chip Tea Cakes are always a hit. These cookies melt in your mouth and are so easy to make! And what can I say about the Pretzel Pecan Turtles? Sweet and salty. Crunchy and chewy. The perfect candy and sooooo easy to put together. Enjoy!
Source: Betty Crocker Cookbook
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon salt
Mix brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
Heat oven to 375 degrees F. Grease cookie sheet lightly. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet. Bake 10 to 12 minutes or just until set cool.
Makes about 48 cookies