Snappy Ginger Cookies
As I mentioned in my post last Friday, I plan on posting one holiday related recipe a week from now until Christmas. The one for this week is centered around an herb I love to use: Ginger.
Ginger is one of my favorite herbs to have on hand. It is useful for so many things, not just cooking. On top of tasting and smelling really good, it also has many medicinal values. It is great for indigestion, nausea, and heartburn (think of it as the herbal Pepto Bismol). You can make a very simple tea (or decoction as it is called in herbal terms. A decoction is when an herb is simmered as opposed to being steeped.) by adding a few slices of ginger to a pot of water. Bring this to a boil, cover, and simmer for 20 minutes. Strain and serve. I like to sweeten mine with honey. This drink is great for all sorts of tummy aches as well as being very helpful during a cold or fever. Ginger can help warm the body and break up congestion. One more thing it is excellent for is motion sickness. If you are prone to it, carry some candied ginger with you and nibble it in times of trouble!
One way my family enjoys ginger is in this recipe for gingersnap cookies. Hope you like them too. Enjoy!
Gingersnaps:
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
¾ cup softened butter
1 cup brown sugar
1 egg
¼ cup molasses
Mix together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside. Cream butter and sugar. Add egg and then molasses. Combine flour mixture with butter mixture. Roll into one inch balls and place on sheet. Bake at 350? F for 10-12 minutes.
Note: they are easier to roll into balls if you chill the dough for about an hour or so first.
Filed under: Herbs, Holidays, Recipes on November 16th, 2007
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