By Kevin Williams
Okay, first, this is a really, really, really GOOD cookie IF you aren't baking with a 14-month old (yeah, sure, blame the baby, Kevin).
In trying to figure out what went wrong with this cookie, all signs point to me getting distracted mid-recipe and forgetting the flour. I had some rare one-on-one time with Beatrice, our 14-month old, yesterday morning while her sister was at preschool. I thought it would be fun to bake something with her. I showed her how to crack an egg, stir ingredients, etc and she looked on with interest. But it's also tough to keep her (or any 14-month-old's) interest and I ended up leaving the bowl on the counter a time or two to go chase her. And at one point in the recipe I looked at the batter and thought "gee, this really looks like it doesn't make a lot of cookies" and my first thought was that I had forgotten the flour. Add to the mix, I also had a pounding headache yesterday.....I don't know, I think the combination caused me to get distracted and overlook the flour. I eventually added some because I decided to double the recipe. Even my wife when she tasted one imm
Flat and not the prettiest cookies, they have a great taste, the recipe is fine, the baker (me) was not!
ediately suspected I forgot the flour and I do now think she is correct.
So these cookies pictured only have half the flour that they should have. That is my suspicion. The flavor of these cookies are super, so I definitely encourage you to make these for the holidays. Just don't forget the flour and maybe don't make it with a baby.
Aster did have fun rolling the balls of dough into sugar, but with less flour than they should have the cookies baked thin and spread out.
Gingery balls of flavor!
Aster rolls the ginger dough into flour....she is a good worker, you give her a job to do and she tackles it well!
OLD-FASHIONED AMISH GINGER COOKIES
¾ cup butter
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
In a mixing bowl, cream the butter and sugar. Add eggs and molasses; beat well. Sift together dry ingredients. Gradually add to creamed mixture. Mix well. Chill the dough. Roll into balls and dip in sugar. Bake at 375° F. for 10 minutes or until set and surface cracks. Cool on wire rack.
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