I got this recipe from my mother, who likely got it from her mother. The directions are pretty sparse, and consist simply of a list of ingredients, the baking temperature and time, and a rough approximation of total number of cookies made per recipe.
When I was younger I used to continue my family tradition of making all sorts of different types of cookies. But these days, now that we’re older and (until recently) both worked in tiny offices so there weren’t as many people to foist cookies onto, I usually only make a few treats. This is the one cookie that gets made in our house nearly every year (sometimes the only one).
1 cup white sugar
1 cup butter
1 cup molasses
1 cup sour cream or buttermilk
2 teaspoons baking soda
5 teaspoons ginger
Pinch of salt
Flour (to make dough stiff enough to roll – about 4 – 6 cups)
Bake at 350 degrees (F) for about 10 minutes. Makes about 50 men.
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Here is the thing about these cookies. The amount of flour listed is NEVER enough. And it always makes a whole lot more than you are counting on. Also, you need to remember to have raisins and red hots on hand, because that is what you use for the eyes and the nose. You have to have made rolled, cut cookies before so you have some idea of the relative thickness of dough you’re aiming for (I have no idea; I just roll it out until it feels about right, which I realize isn’t the remotest bit helpful to someone who might never have done this but…that’s the best I can tell you).
The best thing about these cookies is that they are actually better the next day, once they’ve cooled and the ginger has had a chance to really come to the foreground.
Some people, I suspect, would decorate them once they’re out of the oven – give them little icing smiles and put candies on them for buttons and other adornments. But I never bother with that. I like my cookies plain (have never been that much of a fan of icing anyway – it’s far too sweet for me).
I baked an entire batch tonight. Most of them have been put into tiny bags, for a cookie exchange later this week. But as I mentioned above, this recipe always makes more than you think. So there are a few – just enough – left to nibble here and there. And the house smells deliciously like sugar and ginger and butter and Christmas.
‘Tis the season for Holidailies.