Last Wednesday night, our doorbell rang at about 8:45 in the evening. "Geez," I grumbled to myself, "don't you know we go to bed early?" I got to the door and looked out and there was Scott, holding a large ice cream bucket filled with.....strawberries, just picked from their garden. I quickly recanted all my grumbles. I also gave him back his empty honey jar.
Yesterday evening, the doorbell rang again and there was Scott on his bicycle, with another quart jar of honey for us.
Isn't it beautiful?
I plan to take Scott's empty strawberry bucket back today and I'm going to fill it with some ginger snaps I baked after work this afternoon. It's definitely not a fair repayment, but I'm sure thankful for the bountiful gifts from their yard and garden that they share with us.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Old Fashioned Gingersnaps
3-3/4 cups all-purpose flour
3 tsp ground ginger
1-1/2 baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup butter (softened)
2 cups sugar
2 large eggs
1/2 cup dark molasses
2 tsp cider vinegar
Preheat oven to 350 degrees F. Lightly grease baking sheets. Combine flour, ginger, baking soda, cinnamon, cloves, and salt in a large bowl and mix well.
Beat butter and sugar in a large bowl until light and fluffy. Lightly beat eggs and add to butter mixture. Add molasses and vinegar and beat well.
Gradually add flour mixture to molasses mixture and mix until stiff dough forms. Shape dough into 1-inch balls and place on baking sheet about 1-1/2 inches apart.
Bake cookies until the edges are slight browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Place cookies on paper-towel covered wire racks until cool.
I made my cookies bigger than 1-inch and got about 4 dozen.
I rolled my cookies in granulated sugar before putting them on the baking sheets to bake.