Saturday was the day, finally, for some Christmas baking. I had the motivation of an assignment to make cookies for the monthly luncheon that a group from our church hosts for the international students at our local university. But I already knew what kinds I wanted to make! I've had Grandma Reid's gingersnaps on the brain for probably over a week, when I realized I'd have to get some molasses before trying them. Somehow hers always seemed rounder and puffier, even though I followed her recipe exactly. Maybe I'll try my own mother's trick of the trade next time and cut the butter in half. (And maybe I'll actually use butter . . . I did use shortning this time, against my better instincts, but wishing to produce a genuine Grandma Reid gingersnap!)
We received a pizzelle maker as a wedding gift from a wonderful pizzelle baker at our old home church and this seemed like a great chance to try it! I could hardly believe that the recipe called for 3 teaspoons of vanilla! My mother doesn't have a pizzelle maker, so this was a true experiment, but thankfully our instructions were very detailed - just a teaspoon of batter on each half of the iron, clamped shut for 30 seconds, and then gently lifted off and left to harden. They came out well and tasted yummy.
John even had rose-tinted plastic wrap in the drawer! I think it's more likely that it was in the house when we moved here than that he bought it himself. :-)
And ALL my cookies got eaten at the luncheon, which is a dream come true for every potluck-contributor. :-)
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