I don’t know what feels better: eating homemade cookies myself or baking cookies and giving them away. I need to do both more often.
I made these a couple of weeks ago, maybe more. It was one of my first weekdays off from work after a brief full time stint. Observation from that experiment: when I’m at work, all I want to to do is go home and bake. When I’m home, I don’t often pause my day to do something fun or relaxing, like bake and eat cookies.
These cookies, rather large pumpkin cut-outs if you can’t tell that from the picture, went to Lee’s work. Doc and I walked them down there ourselves. It’s kind of an unpleasant walk down a very busy street. The sidewalk is usually studded with trash and homeless encampments. I take a different, prettier route on the way back and I suppose I could take it both ways.
There was already a lot of food laying around the office when I got there. That made me sad, of course. My poor cookies would be lost in the jumble of pan dulce and pizza, unappreciated. Oh well. It’s funny, I like bringing food to people but I don’t actually like being thanked for it. It embarrasses me to hang around while people sample my baked goods. I mistrust their praises and think they must be choking down bites of cookie just because I’m there, so I leave. I drop my cookies and run.
I don’t normally ice cookies unless they’re Christmas cut-out cookies. These soft, lightly spiced, Swedish ginger cookies would be perfectly fine without icing. I mostly slathered it on there because I was worried about what other people would think of unfrosted cookies. I don’t want to be known as that crazy woman who only makes healthy food so I got out the powdered sugar and butter and made a frosting/icing of sorts. It turned out remarkably well considering I didn’t follow a recipe and just blindly added powdered sugar to butter, a splash of milk and a little vanilla extract in my food processor. At first it was lumpy but a little more sugar did the trick. I wish I had written down the ratio of ingredients I ended up with. Oh well. Next time.
As for the cookies, I followed this recipe almost exactly. I did use all brown sugar, no white, and half whole wheat flour. I also used Earth Balance instead of butter, making my cookies vegan. This recipe is very similar to my grandmother’s Ginger Cookies but I think I prefer the old family recipe. I’ve never tried to roll out that dough, however, and this dough was pretty easy to roll out and cut.
Before I forget again, the winner of the Nature Box giveaway is Christina! A box full of healthy snacks is on it’s way to her as we speak! Thank you to everyone who entered. I hope to host some more delicious giveaways soon.