Few things are better at taking the chill off a gray November afternoon than baking, especially if you include something sweet in your plans.
Here are two recipes to get you started.
STREUSEL-TOPPED GINGERBREAD
Eight or nine squares
Preparation time: 20 minutes
Baking time: 30 minutes
1/2 cups flour
1 cup sugar (or half brown sugar)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup butter (1 stick)
1 egg, beaten
3 tablespoons molasses (do not substitute corn syrup)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1. Heat oven to 350 degrees. Spray a 9-inch-square baking pan with a nonstick product.
2. Combine the flour, sugar(s), ginger and cinnamon. Cut in butter with a pastry blender until mixture is crumbly. Reserve 1/4 cup of the crumbled mixture for topping. Add the egg to the remaining mixture and stir in the molasses.
3. Into the buttermilk whisk the soda and salt, then add to the other mixture. Pour batter into the sprayed baking pan. Sprinkle with reserved topping and bake for 30 minutes. Nice plain or with ice cream or whipped cream.
MINCEMEAT COOKIES
Five dozen
Preparation time: 25 minutes
Baking time: 40 minutes
Chilling time: 1 hour
1 1/2 sticks butter ( 3/4 cup)
1 cup sugar
1 egg
1 teaspoon grated orange peel or equal amount of undiluted frozen orange juice concentrate
1/2 teaspoon vanilla extract
3 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mincemeat (from jar or reconstituted type)
1/2 cup chopped walnuts
1. In a large mixing bowl combine softened butter, sugar, egg, orange flavoring and vanilla. Beat at high speed of electric mixer until ingredients are thoroughly blended and fluffy.
2. Sift together flour, cinnamon, soda and salt; gradually stir into creamed mixture. Mixture will be crumbly, but don`t add any more liquid.
3. Drain mincemeat if it is too juicy; fold into cookie dough along with nuts. Shape dough into 2 rolls, about 1 1/2-inches in diameter. Wrap in waxed paper or plastic wrap and chill about 1 hour. Heat oven to 375 degrees; when ready to bake, slice rolls thinly with a very sharp knife.
4. Place cookies at least 1 inch apart on ungreased cookie sheet and bake in 7 to 10 minutes. Remove immediately to a wooden board to cool.
