I am pleased to welcome a wonderful woman as my guest blogger.  Deborah is the sister of my very best friend, Michele. Michele and I have been friends since we were 7 years old and I don’t know life without her, or her wonderful family.  When I read this recipe post on Deborah’s Facebook page, I knew we had to have it here.  I could almost smell them cooking in her mother’s kitchen. So without further ado, please welcome Deborah and enjoy this fall like recipe for Ginger Cookies.

When the Fall colors come out, so do the Ginger Cookies

I’ve made this recipe for close to 40 years. Forty years, wow where does the time go?

I remember the first time I made this recipe, could it possibly be that long ago? I’ve made it many times since then, there are so many memories attached to it. That’s the thing about a good recipe, it’s part of your soul because of the memories you make with the food you’ve made and the people you make smile when you share it with them. That is what the life of a cook is all about.

It’s with a full heart that I share this recipe with you and hope that it fills your heart with love and beautiful memories the way it has mine.

Ingredients:

2 ½ cups sifted unbleached all-purpose flour

2 tsp baking soda

½ tsp salt (optional)

3 tsp ground ginger

1 tsp ground cinnamon

¾ cup butter (softened)

1 cup dark brown sugar (firmly packed)

1 egg

¼ cup molasses

1 tlb grated lemon rind

¼ cup granulated sugar

Instructions:

• Preheat oven to 350.
• Sift flour, baking soda, salt, ginger and cinnamon into a bowl.
• In a separate bowl, beat the butter, with the brown sugar and egg until light and fluffy. Beat in molasses and lemon until well blended.
• Stir in dry ingredients half at a time, blending well after each addition.
• Roll dough one level tablespoon at a time to form a ball. Roll in granulated sugar.
• Place 2 inches apart on ungreased cookie sheets.
• Bake in preheated oven for 10-12 minutes.

Note – Cookies will be soft in the center when they come out of the oven.  This is good.  It will become chewy once cooled.

Enjoy!

Deborah

P.S. Karen, you are now and forever part of the memory fabric of this cookie recipe – xxo!

Note from pasta: thank you and I am honored to be a part of this tradition.