Tuesday, April 15, 2008

Restocking the Freezer

Time to restock my freezer, but not with ice cream. Shocked? Well, I will be replacing the ice cream that was consumed this last week, but my goal today is to restock my freezer with cookie dough. It is rule #2 of successful mothering, isn't it? And I have not been very successful in that area this last month. Thanks to several drool causing posts I am off to make love to my amazing Kitchen Aid mixer and whip up these lovely looking photos:

Magirk's Awesome Chocolate Chip Cookies (That picture just screams for a glass of milk and a good book)

Mrs. Annie's Grandma Ida's Oatmeal Cookies (I'm putting your bragging to the test.) =)

Michal's Chocolate Chip Pecan Cookies (I have been saving my precious Guittard Milk Chocolate chips for just such a recipe. And I saved some pecans from my recent pecan pie bars for this too. Never make a 9x13 pan of pecan pie bars unless you are going to give them away. I hope I don't get the mean nurse at my next appointment because I'm sure those pecans did some damage.)


And then I will be whipping up a big batch of my Grandpa's Favorite Gingersnaps too. I don't have any pics because I'm usually too busy fighting my family for a few to get my hands on a camera.


Grandpa’s Favorite Gingersnaps

*DSSH always likes these fresh from the oven with a cold glass of milk. If you take a bite of a warm cookie and a drink of cold milk the milk will make it crunch up but it will still be warm and gooey on the inside. You can freeze the dough for up to 3 months in a freezer ziplock bag.

Ingredients
¾ C. Butter or Margarine
¾ C. Shortening
2 C. Sugar
2 eggs
½ C. Molasses
Mix the above till smooth
Add:
4 C. Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
2 tsp. Ground Cloves
2 tsp. Ground Ginger

Mix well then shape into balls (I use a cookie scoop that measures exactly at a tablespoon. So if your cookie balls are larger you may have to increase baking time) and roll in sugar.
Bake at 375 degrees for 8-10 minutes. I use a small cookie scoop and only leave them in for 8 minutes. Cool on a wire rack.

7 comments:

sariqd said...

I need to be doing the same as we ran out last night. :( What's the point of having a deep-freezer? Really! Let's see, my oat-choc cookies, family choc-chip cookies, brown sugar cookies. Yep, that should do nicely... for now! YUMM-O!

Motherhood for Dummies said...

oh you are making want to make cookies....which I haven't done in forever. I don't bake snacks much...but maybe I will today :)

Michal said...

thanks for trying my recipe. you won't be disappointed.

i have a similar gingersnap recipe, and those sound soooo good. plus, we just ate the last of the chocolate chip pecan cookies, even though i put them in the freezer to slow down the consumption.

having cookie dough in the freezer does sound like a good rule of thumb. as long as i can control myself.

i think i'll defrost some butter and get to work on one of these recipes!

An Ordinary Mom said...

I think I will be coming over to your house soon to use your freezer stock :) !!

Right now I can't store cookie dough in my freezer because there is never enough room. That is probably a good thing, though :) !!

Magic Beans Buyer said...

hummena hummena...

What's a girl to do? When I see recipes like this, I must make them. That's all there is to it.

:)

CC said...

I love cookies and I thank you for these recipes!! My weight, however, does not.

Caffienated Cowgirl said...

Okay, you cracked me up with the "...I am off to make love to my amazing Kitchen Aid mixer..." :)