Pops De Milk

I have a blue hardcover notebook, which was empty up until early this year when I started to cut out recipes and health tips and pasted into the notebook. The cut outs aren’t organized in any way so sometimes I’ll just flip through everything I’ve collected so far until I find something that piques my interest.

Today has been perfectly gloomy and rainy. I say perfectly because it’s exactly the kind of weather that makes me crave something warm and comforting and I found just the thing inside my blue notebook – Ginger Spice Cookies.

Some times I have no idea where I got the recipe cut out from but in this case I owe my gratification to a Karla Cogghe of Chatham, Ontario, who submitted her grandmother’s recipe for these cookies to Chatelaine magazine.

These cookies are incredibly easy and quick to make and are ready in a flash – or it seemed that way to me because before I knew it I was popping a warm and soft cookie into my mouth. The outer layer has a delicate crunch and inside is soft and almost chewy. Once the cookies have cooled they are little more crunchy. The cut out explains that Karla found her grandmother’s version of these cookies to be a bit too spicy for her (cloves and ginger) so she played around with the ingredients until she found the right formula. There was enough spice in the cookies but I think next time I make these I may add a bit more to give it an extra kick.

Makes about 30 to 35 cookies

2 cups all purpose flour

2 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

1 egg

3/4 cup vegetable oil – I used safflower

1/4 cup molasses

1 cup packed brown sugar

1/3 cup granulated sugar

Mix together the flour, baking soda, cinnamon, ginger, nutmeg, and salt and set aside. In a large bowl whisk the egg. Mix in the oil and molasses and then mix in the brown sugar until smooth. Add the flour mixture bit by bit until you have a nice sturdy dough. Put the granulated sugar in a bowl. Form tbsp sized balls with the dough and roll them in the granulated sugar. Place on a greased cookie sheet about 2 inches apart. Bake at 350F for 7 to 10 minutes, rotating halfway through baking, until cookies start to crack.