Most families have time tested Christmas recipes handed down from generation to generation. These have to be baked up each December, otherwise there might be a chorus of “where are my cherry topped macaroons?” or “what, no peanut butter pinwheels this year?!”
In our household, there are a few standbys which must be made. The first is my cranberry pecan coffee cake, which is ooey gooey good on Christmas morning for a sweet breakfast treat. The second is steamed Christmas pudding (my Mum’s recipe handed down from my Nana). My sister counts on me to make her a pudding each year. Since she lives in the United States, this dessert is her little piece of family and home. As her husband doesn’t really care for it, she gets the whole pudding to herself! The third is mince tarts. I used to make the filling from scratch but had quite a moldy adventure one year when I opened the refrigerated container and the mincemeat started talking back tome,sonowIrelyonafewstore- bought jars and then doctor it up with a good glug of brandy (well maybe more than one glug). My best friend loves mince tarts and does not make pastry, so these are especially for her.
I have now added a new standard – gingerbread men. I volunteer in the kitchen at Campbell House Hospice. Every year, all the volunteers pitch in to make all sorts of Christmas cookies. Treat bags are then made up and delivered to over 100 palliative care clients and their families living in the area. This extends to people not just in palliative care but requiring community support and services due to long term illness. This year I have committed to 100 gingerbread men, and I have met my target. It is a wonderful tradition and oneIamverygladtobeapartof. This year I am sharing one of my two favourite gingerbread cookie recipes, which I hope you will enjoy.
In this special Christmas edition of The Echo, Stephen and I would like to wish all of you a very happy and healthy holiday season. Don’t forget to eat well, live well… and I’ll see you in the New Year!
Historical Gingerbread Cookies
- 1 cup (250 ml) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup unsulphured molasses (fancy grade)
- 4 cups all purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon each ground allspice and nutmeg
- 1⁄2 teaspoon ground cloves
Instructions:
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, beat the butter and sugar until fluffy; beat in the molasses.
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, nutmeg, and cloves. In two additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth. Divide the dough into two discs; wrap and chill until firm. Chill at least three hours and preferably overnight.
On a well-floured work surface, roll out the dough one disc at a time, to 1/4-inch thickness. At first, the dough will be very stiff but will quickly start to warm up as you roll. Cut out cookie shapes (gingerbread people, stars, teddy bears, snowmen – use whatever cookie cutters you like) and arrange an inch apart on the prepared baking sheets. Re-roll scraps and cut out morecookies.
Bake in the centre of your oven until slightly darkened and just firm to the touch. For smaller cookies I suggest 8-9 minutes. For larger cookies, I usually bake for 10-11 minutes. Let cool on the baking sheets for five minutes. Transfer to racks to cool.Decorate as desired.
Makes approximately 24 cookies.