Saturday, January 1, 2011

New Year 2011

First of all, happy New Year to the world. Time goes so fast I can't believe we are celebrating another new year. What happened to last year? I hope people won't ask me about my new year's resolutions because I don't have one. The experts said you should not make a promise you can't keep. Instead you replace some old, bad habits with new ones that are better for you. For instances, you stop going to late night movies on work days. Instead you watch the nightly news and go to bed early. How does that sound? You'll be the judge.

On new year's day my husband and I made ginger cookies. These are our favorite cookies, very gingery and buttery and it is good for you. It is a healthy snack we don't feel guilty eating. I got the crystallized ginger at a local whole food store. If you have a choice get the ones for cooking, they are much cheaper than those for eating. Any organic or natural food store should have crystallized ginger available, I think. You can always make your own crystallized ginger at home.

Leslie's Ginger Oatmeal Cookies  

Makes 24 cookies

You need:

1½  cups all-purpose flour
1/2  cup Quaker Oats Quick-1 Minute Oatmeal
1  teaspoon baking soda
1  teaspoon ground ginger
1  teaspoon ground cinnamon
1/4  teaspoon salt
1  stick I Can’t Believe It’s Not Butter Stick, soften    
1  large egg
2  tablespoons granulated sugar
1/4  cup unsulfured molasses
1/2  cup firmly packed light brown sugar
1/2  cup crystallized ginger, finely chopped  


Preheat oven to 350 degrees F.
Baking time:  13 minutes.

Grease 2 large cookie sheets or use nonstick pans. Put aside. Combine flour, oatmeal, baking soda, ginger powder, cinnamon and salt in a large bowl. Mix well and put aside.

In a large mixing bowl, first beat together butter and granulated sugar using a mixer. Add egg, brown sugar and molasses, beat at medium speed until thick and creamy, add crystallized ginger into the mix. Slowly add the dry ingredients and beat at low speed first, then medium speed until well blended. Don’t over mix. Cookie dough may be sticky but will spread out during cooking. They are easy to drop on cookie pan.   

Use a medium cookie scoop and drop dough 2 inches apart on a cookie pan and lightly flatten tops. Bake 12 to 15 minutes, rotating pan halfway through if possible. Cookies are done when edges are turning brown. Remove from oven, cool 2 minutes and place cookies on a wire rack to cool completely before serving. Store cookies in airtight container if not finished. Good for 3 days unless put in freezer. These cookies are great traveling snacks. They will calm your troubled stomach. May be I should call them miracle cookies.  

Ginger Oatmeal Cookies

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