*phew* I didn’t think that I could contain myself any longer! I’ve been dying to post this recipe since making it.
As I have posted in the past, I participated in the 2011 Great Food Blogger Cookie Swap this year (I do believe it was the inaugural event). What the event comprised of was this:
- You sign up
- You get assigned 3 receiver bloggers (and you are likewise assigned to 3 “Secret Santas”
- You bake an un-blogged-about cookie recipe, and send a dozen of those cookies out to your receiver bloggers.
- You receive 3 dozen cookies – 1 dozen from each of your “Secret Santas”
- You eat cookies. Duh.
- And finally, today is the reveal day when I can FINALLY post my cookie recipe that I sent out!
But before I post my recipe, I would like to say that I have just today received my third batch of cookies! And here they be…
From Jody, of the lovely blog Pixie & Dusty Eat, I got some very very tasty Cranberry Almond Cookies which I LOVED – I have been obsessed with dried cranberries lately. The package also came with a very sweet note and a recipe card with the recipe! Thank you so so much, Jody!
From Shelly from Rosewater and Thyme I received some of the most delicious chocolate chip cookies! And they came in an adorable box! I can’t wait to see the recipe for these babies!
And finally, from Olivia of The Yummy Year Project I got some very very tasty cranberry pistachio biscotti! I had a nibble with some hot coffee. Perfect for the holiday season!
And who was receiving from me, you ask? I was assigned Kate from A Healthy Passion, Heather from For The Love Of Kale (love the blog name, btw!), and Sarah from The Smart Kitchen! Hope you ladies like my cookies!
And what were they receiving? This!
Grandma Moltrups’s Famous Molasses Ginger Cut Outs
Serves- 4 Dozen or more, depending on the size of your cookie cutters
Ingredients:
- 1 C vegan margarine (earth balance or willow run works)
- 1 C white sugar
- 1 C molasses
- 1 tsp baking powder
- 1 C hot water
- 1 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp cardamom powder (optional)
- a pinch of salt
- 5 C AP flower, plus extra for rolling
Directions:
In a mixing bowl, cream together the margarine and sugar.
In a separate bowl beat together the molasses and baking powder until foamy. Add this to your margarine-sugar mixture and mix.
To this add in the hot water, spices and flour – one cup at a time. Mix until a thick, heavy dough forms.
Chill the dough in your bowl, covered, overnight. Chilling for a full day would be even better.
When you’re ready to bake, preheat your oven to 400F and get ready a couple of baking sheets (no parchment, no greasing).
On a floured surface, adding additional flour as needed for rolling, roll out your dough to about 1/8″ in thickness. Cut out, place on your cookie sheets and bake for 8 minutes.
Allow the cookies to cool for around 5 minutes on the baking sheets before transferring to a cooling rack.
OMG my head's gone!
I ate it’s head.
Sorry gingerbread man.
Not really.
So if you’re interested in participating next year, click here for some info!
This looks delicious! I would love if you shared this in my holiday recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Tree Kit! http://bit.ly/vbyp71
Thank you! And certainly…I’ll share them in the Blog Hop right now