I’m sure you’d all agree that moving is a stressful business. And the stressful part doesn’t end after you’ve packed everything up and gotten to your new place. It continues for a while after until you’ve found places for all your things and start feeling a little less displaced yourself. This is my way of saying that despite my (and Melli’s) survival of the cross-country roadtrip (2,965 miles! In 5 and a half days! This including a day spent all at Glacier Park!), I’m still feeling the effects. So what do I do? I bake. Enter an old church cookbook of my mother’s, and you have EASY Ginger Cookies.
Ginger Cookies, ala Irma Bergstrom (neither my mom or I are acquainted with the lady, but she makes a mean cookie!)
¾ c. butter (soft, not melted)
1 c. sugar
¼ c. molasses
2 c. flour
¼ tsp. salt
2 tsp. baking soda
1 tsp. each ground cinnamon, cloves and ginger
Preheat oven to 350˚ F. Combine ingredients in medium-large bowl. Shape into walnut-sized balls; roll in sugar. Place on ungreased baking sheet. Bake for 15 minutes. Makes 3-4 dozen.
As you can see, the result is delicious. Peter grabbed 5 cookies at once, and most were devoured before I got the camera ready…
Cookies + milk = awesome.