There is in my childhood memory chest a tradition I remember best. The special, yearly family treat when we helped Mom bake Christmas cookies sweet.
An expert cook, Mom cast her spell, teaching us to cream butter with sugar and sift flour well. The kitchen became a magic place, we watched Mom mix and knead Christmas loaves with grace.
Then each of us, bright eyes aglow, would roll out a precious bit of dough and cut out chosen shapes with care in the spicy, fragrant Christmas air. As cookies into the oven went, our mouths all watered at the scent.
Till out they came, a welcome sight, all golden brown and baked just right. Each of us would sample one the very minute they were done. Then frost the Santa, Christmas tree, bell and star with glee.
Though now a modern kitchen Mom can still recall our cookie fun from when I was small. She still gets out her favorite Christmas recipes and continues to make some Christmas memories. Thanks Mom
3-1/2 C. flour 1 tsp. baking soda 1 tsp cinnamon 1 tsp ginger
1/2 tsp salt 1/2 C butter, softened 3/4 C. sugar 1 egg
1/4 C. dark molasses 3 Tbls orange juice
In a medium bowl, sift together flour, baking soda, cinnamon, ginger and salt. Set aside. In a large bowl, cream butter with sugar until fluffy. Add egg, molasses and orange juice; beat well. Gradually stir in flour mixture. Divide dough in half and wrap in plastic wrap. Chill 1 hour until firm enough to handle.
Preheat oven to 350F. On a greased baking sheet, roll out half of dough to 1/8″ thickness. Cut out desired shapes and remove excess dough from baking sheet carefully. Bake 10 minutes. Cool on baking sheet 1 minute; transfer to wire racks to cool. Makes about 3 dozen cookies to frost and enjoy.