Saturday night and again yesterday morning the Miracle Ringers (our handbell choir at church) played two pieces - Joy to the World and Go Tell It On the Mountain. We used to play at the 8:00 service on Sunday morning, but last month we switched to the 10:45 service which is much nicer in that we don't have to get there so early. We had to be there by 7:15 to run though the pieces a few times (and wake up).
The Saturday night service is well attended and more casual. One thing they do is have coffee and cookies before the service. I love cookies and make them often, myself. I have always wanted to do a cookie exchange this time of the year, but have not been successful in hosting one because very few of my friends bake. Well, Saturday night Friend Anita outdid herself by bringing four different cookies/bars to enjoy. She made a point of coming by the tell us to make sure we went by and took some as we were leaving. I told her she should share the recipes with me to share here. She said she would love to. YAY! (The cookies were outstanding, Anita, and we appreciated having the treat after playing for the congregation.)
Now I have four different recipes to share with you over the next days and I am sure you will want to give them a try.
The first one I am sharing is for Ginger Snaps. I love ginger snaps any time of the year, but know some people only think of them this time of the year. Anita told me she doesn't overcook them as her family likes chewy ginger snaps. They surely do taste delicious with a glass of milk.
Click here for a printable version of just the recipe.
GINGER SNAPS
3/4 cup butter
2 cups sugar
2 well-beaten eggs
1/2 cup molasses
2 teaspoons vinegar
3-3/4 cups flour
1-1/2 teaspoons baking soda
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Preheat oven to 325 degrees F. Grease cookie sheets.
Cream together the butter and sugar.
Stir in the eggs, molasses, and vinegar.
Add the flour, baking soda, ginger, cinnamon, and cloves (that you have mixed together first with a whisk).
Mix the ingredients til blended.
Form dough into balls. (Anita has a cookie scoop that holds 1-1/2 tablespoons of water)
Place balls of dough 2 inches apart on cookie sheets.
Bake for about 12 minutes.
Here is a teaser for upcoming recipes...
From top to bottom... Apple Raisin Bars, Mississippi Mud Cookies, Funfetti Shortbread Bites, and Ginger Snaps
Hope you will check back for these other recipes.
The Saturday night service is well attended and more casual. One thing they do is have coffee and cookies before the service. I love cookies and make them often, myself. I have always wanted to do a cookie exchange this time of the year, but have not been successful in hosting one because very few of my friends bake. Well, Saturday night Friend Anita outdid herself by bringing four different cookies/bars to enjoy. She made a point of coming by the tell us to make sure we went by and took some as we were leaving. I told her she should share the recipes with me to share here. She said she would love to. YAY! (The cookies were outstanding, Anita, and we appreciated having the treat after playing for the congregation.)
Now I have four different recipes to share with you over the next days and I am sure you will want to give them a try.
The first one I am sharing is for Ginger Snaps. I love ginger snaps any time of the year, but know some people only think of them this time of the year. Anita told me she doesn't overcook them as her family likes chewy ginger snaps. They surely do taste delicious with a glass of milk.
Click here for a printable version of just the recipe.
GINGER SNAPS
3/4 cup butter
2 cups sugar
2 well-beaten eggs
1/2 cup molasses
2 teaspoons vinegar
3-3/4 cups flour
1-1/2 teaspoons baking soda
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Preheat oven to 325 degrees F. Grease cookie sheets.
Cream together the butter and sugar.
Stir in the eggs, molasses, and vinegar.
Add the flour, baking soda, ginger, cinnamon, and cloves (that you have mixed together first with a whisk).
Mix the ingredients til blended.
Form dough into balls. (Anita has a cookie scoop that holds 1-1/2 tablespoons of water)
Place balls of dough 2 inches apart on cookie sheets.
Bake for about 12 minutes.
Here is a teaser for upcoming recipes...
From top to bottom... Apple Raisin Bars, Mississippi Mud Cookies, Funfetti Shortbread Bites, and Ginger Snaps
Hope you will check back for these other recipes.
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