Well, not really. That's a carrot he's munching on. But the boy is 9 months old today and we're celebrating with a batch of our favorite cookies. It's good for us that Elliott can't eat them yet because the recipe only makes three dozen. Two people can easily demolish the whole batch in one night. We'll probably restrain ourselves and make them last at least 24 hours and share a couple with Liam (who will surely say, "Mom, these are delicious," which is how, delightfully, he has been describing all of his eating experiences lately). But it will be tough to wait. They are that good.
Brick Oven Ginger Cookies
1 1/2 sticks of butter
1/4 cup molasses
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Cream butter, molasses and sugar. Beat in egg. Sift together dry ingredients and add to batter. Chill at least an hour. (Or one minute outside in a Chicago winter.) Form into balls and roll in sugar. Bake at 350 for 10 minutes. Try not to eat all in one sitting. They are even better the next day.
2 comments:
Eating cookies, eating cookies, cookies, cookies, cookies we adore...
—borrowed lines from Frog & Toad the musical adapted from the story about when Frog & Toad could not stop eating cookies so they tied them up in a box on a shelf...still couldn't resist so they took them outside to feed the birds...
your entry today reminded me of this fun story.
is the musical good? it's coming here in the spring! gotta try the cookies...
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