What do you get when you get a whole bunch of authors and fantastic fans together for a big, one-day party of holiday celebration?
A wicked ol’ time, that’s what.
Yup, it’s that time of year again – the Harlequin Open House, with fantastic giveaways, lots and lots of authors from Carina, Harlequin’s great lines, HQN and more, and a rollicking good time guaranteed. Pop in all day today for a boatload of great prizes, great community and great people.
And since nothing says ‘holidays’ to me like gingerbread cookies, here is my family’s all-time favourite recipe for this fragrant, old-timey cookie. This recipe is from Company’s Coming wonderful cookbook, “Home for the Holidays” – my copy is floury and dogeared! I’ve made this cookie so many times (and not just at Christmas!), I can almost get the measurements done without looking!
This recipe makes wonderful cut-out cookies but a quicker alternative is to simply drop the dough by the spoonful on wax-paper covered cookie sheets, press with a floury fork and bake. Great when you want the gingerbread experience but don’t have the time to fuss with rolling and cutting and rolling! 🙂
GINGERBREAD COOKIE DOUGH
1/2 c. softened butter
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. fancy molasses
1 tbsp vinegar
2 1/2 c. flour
1 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp each cloves, allspice, nutmeg
Preheat oven to 375 degrees.
Cream butter and both sugars in large bowl. Beat in egg. Add molasses and vinegar. Beat well.
Stir dry ingredients together in medium bowl. Add gradually to molasses mixture. Mix until well combined.
If you are making drop cookies, spoon the dough into 24 even dollops on wax-paper covered cookie sheets. Flatten with floured fork. Bake for 10-12 minutes, until lightly browned.
If you are making cut-out cookies, divide the dough in two portions, wrap in plastic wrap and chill for at least 2 hours.
Roll out one portion of chilled dough on floured surface 1/4″ thick. Cut out using floured cookie cutters. Arrange on cookie sheets. Bake for 8-10 minutes, until firm and lightly browned. Repeat with remaining dough. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
Makes: 24 drop cookies, 24-36 cutout cookies
BTW, I’m giving away a copy of “The Debutante’s Dilemma” to one lucky party-goer at the Open House today. Will it be you?