Christmas cookies

The week before Christmas we scheldule a few days for cookie baking. We give a lot of them as gifts. Most people these days don't have time to bake and the kids have a blast helping measure and sift, as well sprinking all the different kinds of decorations, "Look these are baby Christmas trees!" It does take a long time due to the fact that I get interrupted by pressing things like nursing or putting on fresh nappies so I can't do an all day baking marathon. We have to make lots so we can eat them hot out of the oven and to have plenty for Tim to sample after he gets home from work.

Usually we make sugar cookies, lace cookies, chocolate crinkles, snickerdoodles, and these ginger cookies from Virginia Hospitality Cookbook. The recipe came from Stratford Hall, built by Thomas Lee. I like to say that these cookies were enjoyed both by his grandson, Robert E. Lee and Traveler, Robert's famous horse.

Ginger Cookies

1 1/2 cups butter, melted

1/2 cup molasses

2 cups sugar

2 eggs

4 cups flour

4 tsp baking soda

2 tsp cinnamon

1 tsp ginger

1 tsp ground cloves

sugar

Preheat oven to 350 F. Add molasses, sugar, and eggs to the butter. Beat well. Sift together and add to this mixture flour, soda, and spices. Refridgerate the dough for several hours. Make into small balls (one of those mini-scoopers is perfect). Roll in sugar. Put on baking sheet and press down on each with glass dipped in sugar. Bake for 8-10 minutes.

Makes 8-9 dozen cookies