Gingerbread cookies

I know its a little late, but I got too busy with Christmas to post recipes for Christmas baking. Better late than never? At least they will be here for next year.

This is a recipe for a soft gingerbread cookie. It rolls out nicely, and makes a lot! You can cut the recipe in half, but they do freeze well, so I make the whole batch, then pull them out of the freezer just when we think all the cookies are gone.

1/2 cup butter
1 cup white sugar
1 cup molasses
2/3 cup water
6 1/2 cups flour
2 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves

Cream butter and sugar. Add molasses and water-it will appear curdled, its okay. Mix the spices and baking soda into the flour, then add all but about 1/2 cup to creamed mixture. It will get quite thick! Sprinkle the remaining flour on a clean surface, then roll out dough to about 1/4 inch thick. Cut out with cookie cutters and bake at 350F for 8 to 10 minutes.

I sometimes use half whole wheat flour, and I've been known to add fresh grated ginger, as well. I also roll out half the dough at a time for the first rolling, just because its a large amount. And you can make these throughout the year, not just Christmas. I don't usually ice them, but they can be decorated.

Cherry Balls

This is the other recipe I would help my grandmother with. When the Shortbread and Cherry balls were made, it was Christmas!

1/2 cup icing sugar
1 1/2 cups dessicated coconut
1/2 cup butter
1 tbsp milk
1/2 tsp almond flavouring

Mix together and roll around
2 dozen maraschino cherries

then roll in
1 cup graham wafer crumbs

Store in fridge, letting warm up a bit before serving.