Thankfulness

Thank you Lord, for providing...for also helping us realize that all we truly need is YOU. All other is extra, and for that we greatly praise!

“Our harvest being gotten in, our Governor sent four men on fowling so that we might, after a special manner, rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as… served the company almost a week… Many of the Indians came amongst us and… their greatest King, Massasoit, with some ninety men, whom for three days we entertained and feasted; and they went out and killed five deer, which they brought… And although it be not always so plentiful as it was at this time with us, yet by the goodness of God we are…far from want.”

~ Edward Winslow, Plymouth, Massachusetts, December, 1621
Christian, Pilgrim

and now...on to a subject quite scrumptious:

COOKIES.

I have an enormous sweet tooth....and cookies are my enemy during the holidays. I often have a bad attitude towards them because I can't stop eating them! However, I do realize that cookies are without a heart, and therefore a conscience, so I am trying to put my grudge aside and indulge a bit...and try on moderation this season...as it may actually be the first time ever that I accomplished something so difficult for me! I'm going to try reverse psychology and decide to let myself have some, and in doing so, hopefully I will get my fill after only one helping. :o)

That said, I want to share my absolute favorite cookie with you. (Actually, it's a tie with my other fave, snowball cookies....which I received one year from my sweet friend Shannon...four perfect snowballs tucked between sugar scented tissue, waiting for the indulger to, well, indulge. The indulger was myself, and I did consume them before any of my other family got a whiff of what was happening. And, no, I do not feel the smallest tinge of guilt...only glee. They were that good.) :o)

I received this recipe a long while ago from my friend, Jade. We met at the Outback 11 years ago where we were both waitresses. She is an amazing person, full of triumph over life and human struggles, hard-earned wisdom, and humorous honesty. She no longer lives close, so now I am especially fond of these cookies, as I remember her sweet hospitality. You couldn't be in her kitchen without being offered a bite of something...some elegant quiche, peach cobbler, or on one particular day, ginger cookies.

If you love ginger snaps, you will love these. If you don't love ginger snaps, you will love these. AND each year, in anticipation of making these, I mistakenly buy shortening, because they stay soft for DAYS. I am quite shocked each year, to be reminded that they are made with all butter, and not an ounce of shortening! Rich and caramel-y, I like to make the dough and keep it in the fridge during the holiday weeks, to pull out and make an impromptu batch. Even my husband, who is a cookie connoisseur and who once wooed me with a whole batch of the most amazing chocolate chip/butterscotch chip/oatmeal cookies and sent them across 2 states, agrees that these are some amazing cookies!

Ginger Cookies

Preheat oven to 350.

Combine dry, then set aside:

4-1/2 C flour

4 tsp ginger

2 tsp baking soda

1-1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

Cream Together:

2 C sugar (I use half white/half brown)

2 eggs

1/2 C molasses

1-1/2 C butter

Then, add 1/2 of the flour mixture at a time. Mix well.

Roll in 3/4 C coarse (or Raw) sugar before baking. (This is a must! Do not substitute the raw sugar!)

Bake for 10-12 minutes on ungreased cookie sheet. Do not overbake.

Makes 4 dozen.

Enjoy! And put praise at the forefront of your lips!