We’ve waited until very late (for us) to get our Christmas tree this year. Normally it’s up in early December, and by time the 25th arrives, we light the candles in a last hurrah, before dismantling it the next day. This year is a little different. We harvested our tree only this past weekend, on Saturday evening in the dark. As we picked it out, it felt like we were back in Denmark, searching for a tree in the darkness of the nordic winter. We spent Sunday decorating and will continue to do so over the next few days – after all, everyone has to have their way with the decorations. Then on the 24th, we will light the tree in its full glory as we celebrate julaften or Christmas eve, when we eat our big holiday dinner. In true Scandinavian fashion we use live candles, and it’s truly the most beautiful sight to behold.
Since the tree is so fresh, it will remain standing for a good week after Christmas, which is perfect, since we are home for the holidays this year and look forward to friends stopping in for wine and gløgg. In anticipation, I’ve made an extra large batch of these Ginger Molasses Spiced Cookies to have on hand for any last minute tree tweaking and unexpected guests who might surprise us. The spice of these cookies goes very well with a glass of warm spiced gløgg.
Ginger Spiced Molasses Cookies
I was honored that Food52 selected these cookies last week as their contribution to a virtual cookie swap, hosted by Food Network and Yahoo! Shine. And Alicia, the talent behind the delicious blog Weekly Greens, has featured this recipe in her Whole Foods Market Cooking Column. Christmas has indeed come early this year!
Makes about 42 (1 1/2 inch) cookies.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling
Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F. Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.