Fall is in the Air

Nothing says fall to me like a homemade batch of Gingerbread cookies. The aroma of cinnamon, cloves, ginger, and molasses floating through the air like leaves falling off the trees (pretty poetic, i know). But, I just can't get enough of these cookies.

Here are my creations from this evening. They were absolutley perfect. Not under-baked, not over-baked, but baked to perfection. The only think I need with these beauties is a tall glass of milk.





I figured instead of just tempting you with pictures I would hand out the recipe too. So, here we go, straight from the Better Homes and Gardens Cookbook:

"Giant Ginger Cookies"

4 1/2 c. all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar

1. In a medium bowl stire together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scarping sides of bowl occasional. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 20-inch balls using 1/4 cup measure or sccop. Roll balls is the 3/4 cup sugar. Place 2 1/2 inches apart on a ungreased cookie sheet.

3. Bake in a 350 degree oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.



This is a pefect recipe. No tweaking required. Love it!
Have a great Fall Weekend and make some yummies for your honeys!