Google+ Followers

Tuesday, 8 December 2015

Christmas plans . . . and Ginger Shortbread Cookies

Three weeks before Christmas
My packing was done,
So I went to Laredo
To see my grandson.

Kepler’s his name;
He’s two and a half.
He’s zany and lively,
And makes Grandma laugh.

This year Grandma missed out
On Kepler’s Halloween,

But Christmas we’ve planned on
And we’re all really keen.

We went to Roatan
Before Kepler was one.

Last year to the Caicos,
And that too was fun.

This year the Bahamas;
Nassau and Freeport.

We’ll dig in the sand;
Maybe visit a fort.

For sure we’ll enjoy
All the things that we see,
But best of all it's Christmas
With my family.


James made Ginger Shortbread Cookies

                                    based on a recipe in Food and Wine, December 2011

4 ounces cream cheese, softened
1 ¼ cups icing sugar
1 ½ tbsp. milk
1/8 tsp nutmeg
1/8 tsp cinnamon

1 ½ cups flour
½ cup cornstarch
1 tsp ground ginger
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
1 cup butter, softened
1/3 cup packed dark brown sugar
3 egg yolks
2 tsp molasses

·        Beat cream cheese with icing sugar, milk, nutmeg, and cinnamon.   Freeze until firm, about 30 minutes.

·        Grease two baking sheets.
·        In a medium bowl, stir together flour, cornstarch, ginger, baking powder, salt, and cinnamon.
·        In a large bowl, beat butter and brown sugar. 
·        Beat in egg yolks and molasses.
·        Beat in dry ingredients.
·        Make dough into 24 balls and refrigerate until slightly firm (about 30 minutes).
·        Preheat oven to 325.
·        With floured hands, press a deep hollow into each ball and spoon in a level teaspoon of cream cheese filling.  Pinch tops closed.
·        Refrigerate until cookies are firm, about 15 minutes.
·        Bake cookies for 20 to 30 minutes until they are golden.

If you plan on serving these on Christmas Day, don’t make them too far ahead.  There won’t be any left!