Actually, I have one craft picture you can see: a craft I messed up. I was going to make these whimsical quilted notecards as Christmas gifts. So easy! So cute! So “You really can’t mess these up.” according to the description. I proved them wrong.
Blech.
Instead I made something from the book I mentioned in the previous post. A couple somethings, actually, but I haven’t given them away yet, so you can’t see them.
Instead, enjoy my cookies. I made one of my favorites: Double Ginger Crinkles. I actually mixed the dough up a couple of days ago and it was waiting patiently in the refrigerator. Today it was ready for the big time!
First it got rolled into balls.
Then the balls were rolled in sugar spiced with ginger and allspice.
Lined up neatly on the baking sheet.
And baked until they puff up and then crinkle back down.
These cookies are delicious, trust me. Or you could make them yourself and find out.
Double Ginger Crinkles
From Washington Post 12/1/99
makes 3 doz. cookies (I get more than this, maybe mine are too small)
2 cups plus 2 Tblsp flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
3/4 cup veg. shortening (I use Spectrum organic, nonhydrogenated)
3/4 cup plus 2 Tblsp sugar
1 large egg
1/3 cup unsulphered molasses
1 1/4 tsp vanilla extract
2/3 cup packed chopped crystallized ginger
1 1/4 cups sugar blended with
1/4 tsp ground ginger and
1/8 tsp ground allspice
(I only used 1/2 cup of sugar for the rolling – with the usual spices – and I still had sugar leftover. Go figure.)
In a large bowl, combine the flour, baking soda, baking powder, salt, ground ginger, nutmeg and allspice. Set Aside
In a large bowl with an electric mixer on medium speed, cream the shortening for 2 minutes. Add the sugar in 2 additions, beating for 1 minute after each addition. Beat in the eggs. Blend in the molasses and vanilla. Reduce the speed to low and add the flour mixture in 3 additions, beating just until the flour is incorporated after each addition. Stir in the crystallized ginger. The dough will be very soft. Cover tightly and refrigerate until firm enough to handle, 3 to 4 hours. (If necessary, transfer the dough to freezer until firm, about 1 hours.)
Preheat oven to 375. Line several baking sheets with parchment paper.
Form the dough into balls of about 1 Tblsp. Roll each ball in the ginger-sugar mixture and then place them 3-inches apart on the prepared baking sheets.
Bake the cookies for 12 to 13 minutes or until set. During baking the cookies will puff, then deflate and form crinkled surfaces. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.
the sheep free knitter 