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Lorena Smalley

This month our Recipe of The Month comes from our Program Manager, Shelley who shares with us her favorite recipe for the Christmas season and why this recipe is so special to her.

“This is the cookie recipe that my Mom and I made every year at Christmas before she became sick with Alzheimer’s disease.  Mom and her Mom before her, were tremendous bakers and cooks. I was blessed to spend many days in the kitchen with them over the years. 
The fun part of this recipe is that Mom and I would also add 1/2 the baking soda in the recipe and make gingerbread houses. Sometimes, we would need to add a bit of extra flour to make the dough easy to roll – especially in a kitchen that was hot from baking all day. Mom would spend hours on her house every year – adding details like the candy cane fence, the Mini Wheats roof and more.
Even though we lost Mom earlier this year, our tradition will carry on. My son, along with his cousins and friends, love the annual gingerbread decorating evening. It is such a great way to get into the Christmas spirit!”

Soft Ginger Snaps

2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
1/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
Preheat oven to 325 degrees. Cream butter and sugar. Add egg and molasses. Add all of the dry ingredients and mix. Roll into balls and then lightly press each ball, top side only, in sugar. (Do not flatten.) Bake on a parchment lined cookie sheet for 10-12 minutes.
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