Monday, 26 December 2011

Gingerbread cookies

It's kinda cold here in Cyprus (53 degrees F, don't laugh.) In fact, it's the first time since I've been back that its snowed on Christmas day. And don't even start on driving in the pouring rain. It was scary.

But this whole cold thing makes it feel more holiday like. I've watched Elf for the first time this month. Such a good movie. I have my mini reindeer antlers secured to my dog. (What a brat) and the Christmas tree with a couple of string lights up. I am looking forward to going to some Holiday parties, and seeing my family. Mostly though, I am looking forward to those parties where you bring food. Then you show up, and food destroy everyone. Food destroy, you ask? It means your food looks and tastes better than what everyone else brought. You know it, and they all know it. The girl that brought that gross looking orange dip will be staring down you down cause her dish of nastiness is still in tact while your stuff is gone. Yes, I secretly judge you as a person for whatever food you bring to a party. So I encourage you to food destroy everyone when you go to all parties. These big soft gingerbread cookies are a pretty good start. The cute cookie cutter design  will give you extra points.


2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1/4 cup treacle (I used honey)
1 tablespoon water


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. 

Happy Holidays !!! Have lots of food, booze, family, fun and good feelings! 

To all you stragglers out there still reading, go eat a cookie or something. 

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