Perfect for the season

Ginger Cookies


2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, at room temperature
1 cup firmly backed light-brown sugar
1/4 cup honey
1 egg
1/2 cup granulated sugar

Preheat oven to 350 degrees.  Lightly grease baking sheets.  Mix together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium-size bowl.  Beat together butter, brown sugar, honey, and egg in large bowl until smooth.  Beat in flour mixture just until a dough forms.  Cover and refrigerate dough for 30 minutes.  Shape dough into 1-inch balls.  Place on prepared baking sheets, spacing 2 1/2 inches apart.  Lightly moisten the bottom of a water glass with water and dip in granulated sugar; flatten each cookie, recoating glass after each.  Bake in preheated 350 degree oven 12 minutes until lightly golden.  Remove cookies to racks to cool.

Well, I have to admit that this was not the first recipe I pulled out of the shoebox this week.  The first recipe I pulled was called Rhubarb-Cherry Crunch.  And even though I have never eaten rhubarb and have no idea what it tastes like, the recipe still sounded pretty good.  So I trekked off to the grocery store to buy my ingredients.  However, the grocery store was out of rhubarb.  Did you know that standing in the middle of King Soopers calling two other grocery stores to see if they have rhubarb doesn't change the fact that rhubarb isn't in season in October?  Who knew?  I obviously didn't.  So I had to pull out another recipe.


These cookies were delicious!  Good flavor without being completely overwhelmed by the ginger or cinnamon.  This was a great recipe to pull for this time of year with these great fall flavors.  And they were super easy to make!  Baking them for 12 minutes wasn't quite long enough, you might want to add another minute or two.  I also used parchment paper instead of greasing the pans, makes for much easier clean up.  Although my mom and I were wondering why parchment paper is made so wide.  You could make a lot of money if you invented parchment paper the same width as a cookie sheet.  I would buy it.  I made these cookies at my parents' house and my mom had the best tool to use.  It's a cookie scoop and it makes perfectly shaped cookies.  I took a picture so I could post it below in case you need to know what it looks like.  It is genius!  I'm not quite sure how I have gone this long without one.  I will now be getting one of my own.  No one should make cookies without it!