I vividly remember the scent of my grandparents’ kitchen. There was no lingering aroma of the previous night’s dinner, but instead a lovely, light fragrant infusion which emanated from Annabelle’s spice drawer….a mixture of cloves, ginger and cinnamon…though, somehow, it seemed more exotic. Anabelle was the grandmother who let us eat toasted and buttered angel food cake for breakfast. And, if we were lucky, she’d have a batch of her paper thin ginger crisps to snack on later in the day.
I inherited my grandmother’s terra cotta cookie press which I found in my parents’ silverware drawer…then messaged my aunt, sisters and cousins when I couldn’t locate my recipe for these old-fashioned ginger cookies. I love that my aunt, Angela, copied the recipe word for word. No instructions how to mix the dough, and who the heck knows the size of a filbert? Not me, till I googled it! I treasure this recipe…and added some more details so you all can try them, too.
The leaf and berry pattern on my cookie press shown above did not show clearly after I baked the first batch. So I ended up rolling the rest of the dough balls in sugar and just not worrying about the design. My kids prefer a chewier cookie so I baked mine for just 8 minutes.
Today, I’m sharing this recipe with my blogging friend, Abeer, of CakeWhiz, who is organized a Christmas Extravaganza. You’ve probably seen her amazing creations on Pinterest and around the web…they are incredible! We were to take a holiday recipe and give it a twist. Mine is using nearly a century old, family recipe and seeing how it works in a modern kitchen. Check out the other wonderful holiday creations below.
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ginger
- Cream butter and sugar, then add egg and molasses. Mix in baking soda, cinnamon, ginger and cloves. Stir in flour.
- Chill dough. Roll in tiny balls, slightly larger than a filbert* (I used either 1 or 1 1/2 teaspoons of dough per cookie). Flatten with a glass dipped in sugar.
- Bake at 350º about 8-10 minutes. Cool on a brown grocery bag (I used a cooling rack).The smaller the ball, the thinner you can flatten the dough. If you go for a double batch, be sure you have a liter of gin and a chair to get you through the afternoon.** Oh, you don't need to grease the cookie sheet (I line sheets with parchment).
- * A filbert is the same as a hazelnut and about 20 mm in diameter.
- **Don't you love unedited old family recipes????
1. Chocolate cranberry skillet cake from Sandra at Sandra’s Easy Cooking
2. Pistachio and cardamom semifreddo with rose cream from Manu at Manu’s Menu
4. Chocolate cookies with candied fruit slices from Kate at Diethood
7. Stollen from Roxana at Roxana’s Home Baking
8. Cocoa mint shortbread from Tiffany at Comowater
9. Rose syrup chocolate bark from Abeer at CakeWhiz
P.S. I’ve added a follow by email option…check it out on the right side of my page…and you won’t miss a single post!
I’m also joining the Sweets for Santa bloghop. Thanks to Christina, of The Hungry Australian, for hosting this event.