I don’t anticipate that Sunday Sweets will become a regular thing. However, I thought–could not believe it wasn’t–that our family’s all-time favorite cookie recipe was on the blog… And I was Wrong!
Many years ago, a church friend discovered that Teen enjoyed Kitchen Time. Mostly because he was food-motivated, which propelled him to find his way around to satisfy his occasionally odd teenage cravings. I think what happened (so long ago I don’t accurately remember the sequence of events…) is that she made the kiddo some cookies. He loved them, raved about them, ate most of them without sharing. So she shared the recipe, and they became his signature cookie.
They’re hers through and through, but I’m not sure we’ve made another cookie in this house since. Tween loves most things his brother likes, so brought these as his class birthday treat all through elementary school. Both kids have made them every year for their Scout summer camp (and most years the kids don’t get them because the adults eat them first!). And now Teen and Nephew will receive them in college care packages.
Nephew’s box prompted this post, actually. We didn’t have just the right box to mail the water bottle he left at our house and the cookies, so we went to the post office with both in hand. Business was slow and two friendly postal workers offered to help find the best box for the best rate. The cookies were in a Ziplock bag and one of the gals commented that they looked so good they were making her hungry.
So here you go, kind postal worker, and all who enjoy a hearty, spicy, crunch of a cookie.
Debbie’s Ginger Snaps
Makes 3-4 dozen
3/4 c butter-flavored shortening
1 c sugar
1/4 c molasses (unsulphured–I use Grandma’s brand–not blackstrap)
1 beaten egg
2 c flour
2 tsp baking soda
1 t each cinnamon, cloves, and ginger
1/4 t salt
granulated sugar for rolling
In a stand mixer, cream shortening and sugar. Add remaining ingredients and mix well. Roll into walnut-sized balls and coat lightly with sugar. Place on ungreased cookie sheet space 3-inches apart. Bake at 375 for 10-12 minutes. Cool on pan 2-3 minutes, then remove and cool on paper bags.
P.S. At church this morning, I introduced myself to someone who already knew me. She reminded me that, one morning this last year, she had been sitting in front of me at a women’s program; she struggled to get her sweater on, and I gently reached forward to help her with it. She had said to herself, “Who is this kind woman?” and I suppose asked around to find out.
Such a quick moment, such an easy act, but apparently it was meaningful to her then and meaningful to me today.
Kindness is easy, friends. Let’s all spread a little more Sunday sweetness, through cookies or other simple and generous acts.
