Returning Home

Eh! This is the very first time I've ever made a ginger molasses spice cookie on my lonesome, and had something resembling success come out of the oven. Minor victories!

I don't have anything particularly deep to say today, nor do I have much to complain about. I went home to see some family for Thanksgiving, which was a tad stressful but overall pleasant enough. However, the best thing about leaving Baltimore is returning to it, and when that plane began its descent into BWI airport, I can only describe the feeling that overcame me as elation. I suppose I have a lot of pleasant things waiting for me in Baltimore, or at the very least, comfort in the things I know.

Yesterday was a day of happy chatter, pleasant walks, tasty pizza and pistachio toffee ice cream. I'm sure I was nearly unbearable I was so chipper, but Pinky took it in stride. Today, I've done nothing but eat, sleep and sit on the couch with my new Longmire DVDs and with the dog sleeping on my legs. Banana bread is in the oven, and there's some Japanese curry bubbling away on the stove. It's the simple life, but it sure is nice for today.

Here is a recipe I tried before I left Baltimore. I tend to shy away from ginger molasses cookies because I don't really like molasses all that much. Also, it seems that every time make molasses cookies they're either too thin or too cake-like. Pinky really likes them, and he usually makes them, but I figured I'd try again. I still feel these are a little flat, and I wonder if adding more egg whites would make a difference (but then what would I do with all the egg yolks?!), but they stay chewy for a long time and they definitely are well-spiced. Enjoy!

Ginger Molasses Cookies
makes 32 cookies

8 tbsp shortening
3 teaspoons milk
3/4 C granulated sugar
1/4 C dark brown sugar
2 egg whites
1/2 C molasses
2 C flour
2 teaspoons baking soda
1 TB ground ginger
1 teaspoon cloves
1/2 teaspoon all-spice
1/2 teaspoon salt
granulated sugar (for rolling)

Preheat oven to 350 C.

Cream together shortening, milk, and sugars, then add egg whites and beat until the mixture is fluffy.  Fold in the 1/2 C molasses. In another bowl, mix together your spices and dry ingredients. When everything is evenly distributed, fold the dry ingredients into the wet ingredients. Be careful not to over mix, you don't want to get the gluten too activated, which will give you tough cookies. The mixture will be sticky, but using a spoon, scoop up your desired size dough and roll in granulated sugar. Bake at 350 degrees for 10-12 minutes, or until tops are split open and crinkled. I'm not sure how overnight refrigeration of the dough would prevent spreading out (because this is the only cookie I've made using only egg whites, I've got a lot to learn!), but if you try it, do let me know.