Wednesday was a day I had been looking forward to. My grand daughter was coming to spend the day. She was going to help me with the Christmas baking. To get us (read me!) in the mood, I put on some Christmas music and we tackled 2 of the recipes that have been a part of the holidays since before I was a little girl. Shortbread and Gingersnaps. In fact I have Gran's original hand written Gingersnap one I have traced her writing over and over.
Marion, at almost 5, was a big help adding the ingredients and patiently waiting for me to finish the mixing so she could have the spoon. As the batches started to bake, the smell transported me back to when I was a little girl and helped my Gran make cookies. I could see her in her ever-present apron admonishing me for eating dough. Oh how I love cookie dough!! So does Marion. My mom, who kept Christmas so well, also made these very same recipes. While Marion won't get it all quite yet, I did explain about the recipes, making them every year, who made them and now she's making them with her Grandma. She was partaking in a tradition I have been a part of since a little girl myself. One of making Christmas special. In fact this is something women all over the world do. Make celebrations special. It was a thrill for me to begin what I hope is a yearly event for her and me.
Here is Grannie's and Mom's Gingersnap recipe. A huge favourite in our home. Do enjoy!
Gingersnaps (1/2 a recipe it says)
Cream 1/2 cup butter; add 1 cup sugar, 1 egg, 1/4 cup molasses.
Add 2 cups flour, 2 tsp. baking soda, 1/2 tsp salt, 1Tbsp. ground ginger, 1 tsp. cinnamon
Blend until it becomes like a ball of dough. Make into balls (a little bigger than a whole walnut) and roll in sugar.
Bake at 350 F for 12 - 15 minutes on an ungreased baking sheet.