GINGER CHRISTMAS COOKIES
In the United States we think of jolly old Saint Nick arriving on Christmas Eve but in Holland, Sinterklass represents the gifts of fruit and candy left in the wooden shoes eager and anticipatory Dutch children Because we are all trying to watch our sweets intake during this time of year, the sugar plums evoked in Clement Moore’s dreams – as well as in the ones of Dutch children – include Ginger Cookies.
Makes six dozen
- 1 cup margarine, softened
- ½ cup packed brown sugar
- 1/3 cup maple syrup
- 1/3 cup honey
- 1 teaspoon grated fresh lemon rind
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 3 tablespoons grated frozen or fresh ginger loosely placed in a spoon
- 1 teaspoon ground cinnamon
- 4 ½ cups flour (2 ½ cups white and 2 cups whole wheat)
Cream the margarine and sugar until light. Add syrup, honey, lemon rind, vanilla an soda and beat thoroughly. Add spices and enough flour to make a soft dough. Press dough into ½ inch layer on wax paper. Cover and chill for several hours.
Divide the dough into quarters and use one quarter at a time. Return the remaining dough to the frig to keep cold and rollable. On floured board, using a cloth covered or well flowered rolling pin, roll dough to 1/8 inch thickness. Place cutouts, not touching, on lightly greased cookie sheet at bake at 350 degrees for 8 minutes. Check for doneness. Cookies should be light brown. Bake an additional 2 to 3 minutes if necessary. Repeat with other sections of the dough.