While out walking our property to see which trees need to be pruned, I saw the strangest sight. The Fuji Apple tree had blossoms! It is November right? I told my husband about it and he said the pear tree was blossoming too.
Did I miss winter? Is it Spring?
I haven’t even made a batch of Holiday Cookies yet!
Speaking of Holiday Cookies, I am going to share our favorite Gingerbread recipe. We pull out our cookie cutters for this one and decorate the cookies with festive colors.
Hope you enjoy the cookies!
Gingerbread Cookies
Gingerbread Cookies are a tradition in our family. We make our Christmas Gingerbread House out of this recipe on Thanksgiving weekend. To stiffen the dough for the Gingerbread house, add half a cup more flour to the recipe. Also, bake it a bit longer, maybe 5 or 6 minutes more, as you would not want it too soft. We cool the house pieces and then assemble it with Royal Glaze- which is NOT a healthy food to eat! You can find a Royal Glaze recipe on line or in the Joy of Cooking.
Preheat oven to 305 degrees.
Makes 3-4 dozen
2 tsp Baking Soda
1/4 tsp Sea Salt
2 1/4 cup Whole Wheat Pastry Flour or Gluten Free Flour Mix
1/4 cup Organic unsalted butter
1/3 cup Organic Black Strap Molasses
2/3 cup Date Sugar
OR
1 cup Rapidura or Sucanat
1 fresh egg
2 tsp Cinnamon
1 1/2 tsp fresh grated ginger
Mix dry ingredients, flour, sea salt and baking soda. Set aside.
Cream the butter and sweeteners. Add the egg and spices.
Gradually add dry ingredients to wet ingredients so that the dough is thick and smooth.
Drop one teaspoon of dough onto greased cookie sheet and gently press the dough into a circular shape. OR
(Optional) Refrigerate dough for an hour if you are going to use cookie cutters.
Bake for 7-9 minutes at 350 degrees. Let them cool a bit before removing them from the pan.
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