It is time to bring out the cookie cutters! December 1-7th is "National Cookie Cutter Week," just in time for your holiday baking. This may be one thing that you can cross off your “Holiday To Do List.” Do you know what other day is celebrated on December 4th? It is National Cookie Day. So what better way to honor one of the most loved desserts in the world? By making cookies with cookie cutters. “National Cookie Cutter Week” was started in the mid 1990’s by Paula Mullins from KY. She designed a cutter for each year for the “Cookie Cutter Collector’s Club.” Lyn Linder took over in 2007 when Mullins decided she no longer wanted to be involved. What a delightful way to bring in the holiday season!
There is nothing more fun and relaxing than making home made cookies with my cookie cutters that have been passed down from my mom to me. It is a wonderful way to bake with your family and make memories that will last a lifetime. Let this be the day that you buy a new cookie cutter and start your own tradition. Enjoy your home made cookies with a tall glass of cold milk or hot chocolate. Remember Tis’ the season to be merry!
My recipe this week is called “Lemon Ginger Cut Outs.” This recipe I found in the “Taste of Home” magazine a while ago. What drew me to this recipe were the flavor of lemon, cinnamon, and the ginger all wrapped into one bite. I bet you can’t just have one of these delicious cookies! I sometimes skip the frosting step and sprinkle the colored sugar directly on the cookies before they go in the oven. The end result is just as festive and still yummy.
“Lemon Ginger Cut Outs”
Yield: 96 Prep: 1-1/2 hours & chilling Bake: 10 min./batch & cooling
1 cup unsalted butter, softened
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup honey
1 teaspoon grated lemon peel
4-1/2 cups all-purpose unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1-1/2 cups confectioners' sugar
1 to 2 tablespoons water
Colored sugar, optional
In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon peel. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 350°F for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough. For frosting, in a small bowl, combine confectioners' sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.
As I end this post, I have one last event that I must share with you my readers. Today happens to be my parents “63rd” Wedding Anniversary. As I reflect on many memories, this poem says it all. "Happy Anniversary," Mom and Dad, Thank you, and I love you both.
|(mom & dad Wedding December 2, 1951)|
63 years of memories, Shared by the two of you.
From big events and holidays, To simple daily pleasures,
Some tearful times along life’s way, Some joys that can’t be measured
One by one each year now gone, But still they’re yours forever,
Each and every memory. Of “63” Years together!
Till Next Time………………
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