Let me tell you that
these cookie strips are pure genius. I can say this without hesitation because
the “strip” concept is not mine,
but hails from the mind of Coffeehouse Mystery author Cleo Coyle. Imagine
getting all of the dough cut at once and not having to deal with willful cookie
cutters that sometimes fail to release the dough creating a colossal mess. This
easy cut method has changed all that. Simply roll out the dough into a
rectangular shape about 1/8" thick, trim off the ends to make them smooth,
and then, using a pizza cutter (and a ruler, if you must) cut them into 3/4"
wide “strips.” If you roll
the dough directly onto parchment paper, you can slide that onto your
cookie sheet, and pop them right into your preheated oven to bake.
Just
remember to run the pizza cutter back over the lines upon removing from the oven,
and allow them to cool completely before removing them from the cookie
sheet.
My favorite recipe
for gingerbread cookies goes back to, I believe, an issue of Good Housekeeping
from 1984. As I recall, they were doing a feature on Christmas traditions of
First Ladies. Mrs. Bush (Barbara, wife of George H.W.) provided this recipe.
Her tradition was to make and ice gingerbread Santa cookies, package them up
individually and hang them around the mantle for each guest to take upon
departing a holiday dinner. It was pretty to look at, and a charming idea (that
I have replicated numerous times over the years); the cookies are delicious. Coyle suggests drizzling them with vanilla
glaze, but I melted some white chocolate, and am exceptionally happy with my
quicker choice.
Mrs. George W. Bush’s Ginger Cookies
½ cup Crisco
½ cup sugar
½ cup molasses
1-1/2 teaspoons
vinegar
1 egg, beaten
3 cups sifted
all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt
Bring shortening,
sugar, molasses, and vinegar to a boil. Cool; add egg.
Sift dry ingredients together.
Add to first mixture, mixing well.
Chill. On lightly floured surface
roll to about 1/8” thickness. Cut as desired. Place on greased cookie sheet. Bake at 375°F 8-12 minutes. Cool 5 minutes before removing from sheet.
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2 comments:
Thank you so much dear Patty for sharing such great recipes, such as this one all year round.
Merry Christmas to you and yours.
FABBY
Pattie this really is genius! I can almost taste them - thanks for the recipe. Merry Christmas!
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