I come from a Christmas Cookie baking family – on my mother’s side.
I can never remember a year of Mom’s life when there were not crisp, thin, cut out sugar cookies – “plain” and with variations of flavor: coconut, black walnut or anise. It was her mother’s recipe, passed around that large family.
I do remember my Grandmother Amelia with plates of cookies. Hers were thicker and cut with very old fashioned cutters but the lovely taste was the same. One Christmas, her platter included brown cut out cookies. I expected a treat – perhaps chocolate… Oh my. So bitter. So very nasty.
Whenever I find the leaves of the Chestnut oak with their rounded lobes, so like that cookie cutter, I remember those brown leaf-shaped Ginger cookies! A survey of my siblings revealed we all remember them, and we all thought they were terrible!
My husband’s Aunt Dolly once returned from a visit to a cousin’s and brought this ginger cookie recipe to our home for a baking session. I’ve made this recipe for many years now; these cookies are delicious with fruit and I make them year round.
When I make them, I use Grandma’s® Original Molasses. Their Gingerbread is another favorite with family and guests. One Christmas, my niece made these cute little houses for dessert. We were inspired by some at King Arthur Flour, another pantry staple for me.