The Warmth of Spicy Cookies
by Brenda Hyde

Fresh baked cookies are a year round treat, but spicy cookies a cool weather tradition for our family. Homemade ginger and molasses cookies are so much better than store bought! Plus, they are full of the warmth of family and homemade goodness.

The dough may be packed in freezer containers, labeled and frozen until needed. Thaw in the refrigerator until it's easy to use, then prepare and bake as directed. To freeze the cookies after baking, wrap the cooled baked cookies in foil or plastic wrap, seal and freeze. You can also use freezer containers. To thaw let them sit out at room temperature for 15 minutes.

Glazed Ginger Cookies

Ingredients:
2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon and ginger
1/2 tsp. cloves
1/2 cup shortening 
1/2 cup light brown sugar, packed
1 egg
1/2 cup light molasses
1 tablespoon vinegar
Glaze:
2 cups confectioners sugar
2-3 tablespoons milk

Sift flour with salt, baking powder, soda and spices and set aside. In large bowl cream sugar, egg and shortening until light. Stir in molasses, vinegar and 1/2 cup water. Mixture will look curdled. Gradually stir in dry mixture until smooth. Refrigerate 30 minutes. Preheat oven to 375 degrees. Lightly grease cookie sheets. Drop dough by rounded teaspoonfuls, 2 inches apart onto cookie sheets. Bake 10-15 minutes. Cool on wire rack until just slightly warm, then spread with glaze. Glaze: Combine milk and sugar. Stir until smooth. Makes  about 4 dozen.

Spicy Raisin Drops

Ingredients:
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 cup shortening
1 1/2 cups brown sugar, packed
3 eggs
1 tsp. vanilla extract
2 cups seedless raisins
1 cup chopped walnuts
Glaze:
3 cups sifted confectioners sugar
1/4 cup milk
1 tsp. vanilla extract

Sift flour with soda, salt, cinnamon and gloves; set aside. In large bowl beat shortening, sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour until well mixed. Stir in raisins and walnuts. Refrigerate 30 minutes. Preheat oven to 375 degrees. Lightly grease cookie sheets. Drop batter by rounded teaspoonfuls, 2 inches apart onto cookie sheets. Bake 10-12 minutes or until lightly browned. Cool partially on wire rack and glaze tops. Glaze: combine sugar, milk and vanilla until smooth. Makes about 5 dozen.

Molasses Drop Cookies

Ingredients:
2 cups flour
2 tsp. soda
1/2 tsp. each ginger, nutmeg and cinnamon
1/4 cup molasses
1 cup brown sugar, packed
1 stick margarine
1 egg

Mix sugar, margarine and egg. Sift dry ingredients and add to sugar mixture. Form into small balls, dip in sugar and place on greased cookie sheet 2 inches apart. Bake at 350 degrees for about 10 minutes.

Applesauce and Peanut Butter Cookies

Ingredients:
3 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup unsweetened applesauce
1 cup crunchy peanut butter
2 1/2 cups brown sugar, packed
2 egg whites
2 tsp. vanilla extract

In a small bowl, combine flour, salt and soda. Set aside. Mix applesauce, peanut butter, brown sugar, egg whites and vanilla until combined well. Add dry  ingredients, mixing until combined. Drop by rounded teaspoonfuls onto cookie sheet coated with cooking spray. Bake in 375 degree oven for about 10 minutes until golden brown. Cool on wire racks. Makes about 5 dozen cookies. Only 2 grams fat!

Gingersnaps

Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup dark molasses
3 cups sifted flour
1/4 tsp. salt
2 tsp. soda
1/2 tsp. cloves
1 tsp. each ginger and cinnamon

Cream shortening and sugar. Add egg and molasses; beat well. Sift together flour, salt, soda and spices. Blend with other mixture and chill at least 30 minutes. Form into small balls, roll in sugar and place on lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes. Makes 9-10 dozen.

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