Ginger Chewies

Of course, you cannot have 12 Days of Cookies without having a ginger cookie!
That would be SO anti-holiday!
I had thought about Gingerbread men and girls, but last year we (our 3 kids, my eldest daughter’s boyfriend and his brother) started a tradition by making Gingerbread Houses.
And these weren’t the little houses we used to make in school with the graham crackers, either.
Unh-unh.
These were pretty big suckers and I have to say, very well decorated.
See?

Not bad, hunh?
They really did a great job and I had a lot of fun watching them despite the messy table. This year, a plastic tablecloth.
The key to this was: PREPARATION.
This is not something you can whip up the day before. The cookies have to be baked a few days in advance, then you have to put the frame together in stages to make sure they don’t fall apart before they even start to decorate them! You certainly don’t want any of the houses caving in on your decorators!!

I decided to go with this cookie because after my daughter comes home for winter break we will be making those wonderful creations.
Probably the weekend of December 17th.
I can’t wait to share that with you

Today’s recipe comes from Patricia’s site, Technicolor Kitchen.

Ginger Chewies – 

2 1/4 cups flour

1 egg

Place a rack in the center of the oven.

Into a medium bowl, sift together flour, baking soda, salt, cinnamon, ginger and cloves; set aside.

Mix until evenly blended in color, being sure to scrape the sides of the bowl.

Place the granulated sugar onto a small plate.

To ensure even cooking, bake one cookie sheet at a time and until firm, but still soft in center, about 14 minutes.

Cookies can be store in an airtight container at room temperature for up to four days.

Aren’t they Purty??!!

 

I rate everything I bake on a scale of 1-4 with 4 being the best and I have to say that these Ginger Chewies earned 4 rolling pins.