#25 Ginger Sugar Cookies 1965

I keep seasonings on two lazy Susans next to the measuring cups. Among them are all the spices in these cookies--cinnamon, ginger and cloves. The label "Fall Spices" graces that particular shelf.

Sparkling sugar topping on left, granulated on right.

I usually think about this type of cookie later in the year when I'm breaking out the wool sweaters and the leaves start to fall. When I made these--just a couple of weeks ago--summer hadn't started. These cookies were welcome.

Everyone has a favorite ginger cookie and these are some of the best of their type. I love everything in them. Beyond the spices, the other flavors blend without overpowering each other. Who can go wrong with a little brown sugar and molasses?

The instructions say to bake them for 7-8 minutes, a little less for a chewy cookie, my personal favorite. If you want a crisp cookie, add 2 minutes to the cooking time. Easy.

The recipe calls for dipping the tops in sugar just before baking. I wondered if my sparkling sugar would seem incongruous with the downright hominess of these cookies. The way the Italian statuary looked out of place on my cousin's fruit farm. I made some with each sugar, but I needn't have worried. These cookies can dress up or dress down. Again, easy.

Just one note about these cookies. The tops seem to split apart, or "crack," all by themselves. (I've been known to do the same.) They don't need a sprinkling of water to help them.

The recipe is here (bottom of the page), and here.

Comments

#33 Almond Bolas (Portuguese Almond Cookies) 1975

Three almond balls ( bolas ) in a row. "This one is good," my sister-in-law Jill told me. She tried not to express too much surprise, but I have regaled her with too many tales of failed cookies. And forced her to eat a few duds. I was glad this one made the grade. I liked it, too. You might think I am a hopeless romantic to fall for another almond cookie. (Italy, almond cookies. Almond cookies, Italy.) The fact is every country that can grow almonds has its special recipes for almond cookies. Portugal is no exception. The ground blanched almonds combine with dry bread crumbs, then the usual sugar, egg whites and almond extract. The dry bread crumbs are key. When the cookies are fresh from the oven, the bread crumbs add a perfect crunch to their rustic, nutty texture. Holes in the center ready for filling. These cookies don't "drop." You roll them in a ball ( bola ) and press a hole in the center, as for jelly-filled thumbprint cookies. Egg yolk

#17 Brazil Nut Crescents 1958

Light as a feather, these cookies showcase the Brazil nut. After my fiasco of many ingredients (the Oatmeal Molasses Cookies seem so last month), I wondered if only four ingredients would be enough to make a decent attempt at a cookie. I creamed the butter, added sugar, flour and finely chopped Brazil nuts, as instructed. I kneaded the dough on a floured surface a bit, and formed my 2-inch cylinder of dough. The ridged crescent shapes emerge when you cut off each slice. As you cut, each round compresses into more of an oval or square. Help it shape by giving it a pat on top. Then, poke a finger sideways into the middle of each slice, and pull the ends toward you to form the crescents. Cookie rounds flatten as you slice them. I expected a firm cookie, like the Mexican Wedding Cakes I've made. But these are lighter. When I bit in, they crumbled like an abandoned sand castle. OK, edible sand castle. I wondered how they had stayed together until then. The texture difference c

Bourbon Balls, by request

On Sunday, my nephew asked me for my bourbon ball recipe. Not one from the Gourmet Cookie Book -- one of those recipes I haven't gotten around to -- but the one I make for Christmas brunch, and other cold-weather parties to get us all through the winter. My recipe comes from a 1970's yellowed 3 X 5 card. Typed on an actual typewriter. My mom found the "Coconut Rum Balls" recipe somewhere, set me to typing the recipe for her card file, then set me to making them. I kept making them. One year, we were out of rum and I'd tasted a friend's bourbon balls (in the '70's these things were everywhere), so I used bourbon and never looked back. Bourbon Balls 2 cups finely crushed chocolate waters 1 cup sifted powdered sugar, more for rolling 1 cup finely chopped pecans 1/4 cup light corn syrup 1/4 cup bourbon Combine all ingredients. With hands -- and this is the fun part so no fair using a spoon -- mix until all ingredients are well combined. The mixt

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