We are making the best of our time of social isolation.
Traditional springerle cookies have been made in these decorative molds for hundreds of years and they so very lovely. I learned about them from the House on the Hill site. They have a huge collection of molds as well as videos on how to use them. The basics are to brush the molds with a bit flour so they don’t stick and then let the cookies set before baking them so they don’t spread. There is also a wonderful article on the Wall Street Journal Food and Drink site that is super informative and contains great recipes in which to make springerle cookies. I would love to try my hand baking them someday. Thinking back, the reason I fell in love with these cookies is because the iced springerle cookies reminded me so much of the big cookie I got at Oktoberfest when I was young (looks like this).
I have been thinking a lot about family traditions and which ones are precious to me. I have fond memories of baking with my mother around the holidays and it was something that I always looked forward to. I felt that I learned a lot because I was so interested and having fun in the kitchen. I would love to bake with Emma but not just around holidays. We talk a lot about making our days special and not placing all of the importance on a birthday or traditional holiday. Taking the emphasis off of the day and associating it with the experience and the people we share it with. I like to celebrate the everyday.
For Cloud 9th’s Thanksgiving festivities I made ginger cookies. I modified a traditional ginger snap recipe and came up with the perfect cookie. This rarely happens when I am baking because I usually modify the recipes too much. I try to create baked goods that are lactose free and low in fat. If I made this recipe again I would put less earth balance and more applesauce so they would have even less fat. These cookies still have a lot of sugar but they are worth it. ^_^
1/2 cup earth balance
1/3 cup egg beaters
1/4 cup molasses
1 cup sugar
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar for dusting
1. Preheat oven to 350 degrees
2. In a medium bowl, cream together softened earth balance, 1 cup sugar and applesauce until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Spoon dollop of dough onto a baking sheet and sprinkle with sugar.
3. Bake for 8 minutes in the preheated oven.
After 8 minutes the cookies were soft but cooked all the way through. If you like them more crisp then keep them in the over longer.