It’s contest time! I’m looking for cookie recipes for the holidays, and I hope you are, too. The rules are simple: Send me your favorite cookie recipe (one entry per person) by 4 p.m. THURSDAY and I’ll post all the entries on our website as soon as possible. That way, everyone will be able to check out the recipes and, hopefully, find some new ideas to try.
Please spell out the ingredients and measurements in the recipe so there will be no confusion. For example, 1 teaspoon vanilla, 3 tablespoons butter, 1 cup flour.
And for your efforts, I’ll send one winner a copy of The Christmas Cookie Cookbook by Ann Pearlman and Marybeth Bayer. Everyone has a chance to win. I’ll put all the entrants’ names in the proverbial hat and pick a winner.
To get you started, I’d like to share one of my favorite cookie recipes. Besides tasting great and infusing the house with spicy aromas, the cookies remind me of a time when I lived in an old house in Roland Park that had been divided into apartments. One of my housemates was a Hopkins grad student.
I don’t know where Karen Koepp is today. We lost touch, but I always think of our mutual love of cooking when I make her cookie recipe each year.
For the cookies
4 ½ cups flour
2 teaspoons soda
1 teaspoon salt
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
½ cup butter or margarine
1 cup granulated sugar
1 cup molasses
2/3 cup boiling water
For the frosting
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter, softened
1 teaspoon grated orange rind
1-3 tablespoons milk or orange juice
For the cookies, heat oven to 350 degrees. Sift flour with soda, salt, and spices (ginger through cinnamon). In a separate bowl, cream the butter and add sugar gradually, blending well. Add the egg to the sugar mixture.
Add the dry ingredients to the sugar mixture, alternately with the molasses and boiling water. Chill 30-60 minutes. Drop by rounded teaspoonfuls onto lightly greased cookie tins. Bake 9-12 minutes. Cool cookies. Then frost.
For the frosting, combine the confectioners’ sugar, vanilla extract, butter, and orange rind. Blend in the milk or orange juice until the mixture is of spreading consistency.
Photo courtesy of epicurious.com