Busy days have always deterred me from doing cut-out cookies for Christmas since rolling out dough usually became a frustrating experience. Drop cookies were so much less of a mess and took half the time, so I thought till now.
Gingerbread cookies have to be the one holiday treat that is guaranteed to lighten the mood and produce a smile. No matter what a person's age, he or she cannot eat one without murmuring an "ahhhh, I remember when..." moment from childhood.
Most cut-out cookie recipes are made up of the ingredients we are usually trying to avoid: white flour, white sugar and solid shortening. This recipe I discovered is a gem. It is probably from the lean years of the Great Depression or the rations of war time because it doesn't contain any white sugar or eggs. Years ago such simplicity was out of necessity or availability, but today it can be seen in a more positive light:
A nutritional boost of iron
No white sugar
No eggs or milk
Very easy handling dough
Perfect for those who want a not-so-sweet cookie.
Ideal for dipping in milk, tea or coffee.
They are a crisp cookie so hold up well for packing into tins as gift ideas or shipping.
|Yankee Church Supper Cookbook|