The snow is coming down . . . 10 inches already! And another 10 hours of snowing to go. Every vantage point looks like a Christmas card, the prettiest winter scene.
Inside, we've got cookies baking and carols playing. It's kind of nice to be sequestered like this, the weekend before Christmas. No running around for one last thing . . . and then one more. Just home, inside (between shoveling shifts, that is), cozying in for Christmas.
Here's what I'm making . . . a must, every year:
Spicy Ginger Drops
2 sticks (1 cup) unsalted butter, softened
½ c. dark brown sugar, packed
½ c. granulated sugar
4 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp ground black pepper
1 tsp vanilla extract
1 large egg
1/3 c. robust (unsulphured) molasses
2 ½ c. all-purpose flour
1/3 c. minced crystallized ginger
1 ½ c. confectioner's sugar
½ tsp ground ginger
2 TB milk
1. Heat oven to 350*.
2. Beat butter, sugars, ginger, baking powder, baking soda, pepper, and vanilla in a large bowl with mixer on high speed until pale and fluffy.
3. Add egg; beat until blended. Beat in molasses. On low speed, beat in flour and minced ginger.
4. Drop heaping teaspoons 1" apart on ungreased baking sheet.
5. Bake 8 - 10 minutes until light brown on top. Cool on sheet 2 minutes before removing to wire rack to cool completely.
6. Icing: Stir ingredients in a small bowl until smooth. Drizzle over cookies, sprinkle with nonpareils while icing is still soft. Allow icing to dry at least 30 minutes.
Note: These cookies get better after they've sat a few days. Yum!