Sorry about the previous botched post! Formatting issues…blame WordPress. :)
I’m used to baking cakes without eggs, and actually prefer them that way. But cookies? I was a little skeptical. I gave my recipe a shot anyway, with a few tweaks. One bite and I was all: Eggs? What eggs? Who needs eggs? I’m happy to report: not this recipe.
As always, baking helps my writer’s mind unspool a bit. It’s been a great year, full of growth and reflection. I recently completed a writing mentorship that gave me the opportunity to revisit the first manuscript I ever wrote. (Terrifying, I know.) They say writing is rewriting. For seven months, I wrote and rewrote my heart out. (Maybe that’s why I feel so fatigued? Ha. All part of the job, right?) Earlier this year, a novella I wrote got accepted for publication. (I’ll keep you posted about that.) I also connected with some great writer pals from all over. Oh, and I went to Universal Studios and roamed around Hogsmeade. (One word: fun.)
This writing life is never all good stuff, it’s true. As writers, I think we tend to focus on the things we don’t have: agents, publishers, time, inspiration, accolades, confidence, patience, the courage to reveal the truth we know…So, for now I’m going to focus on the good stuff, and appreciate it for what it is.
No matter what kind of year you’ve had, I hope you’re able to find some good stuff too. And if not, bake these gingerbread cookies, because I promise they will make you smile.
Eggless Gingerbread Cookies:
2 1/2 c all-purpose flour
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 c butter, unsalted
3/4 c brown sugar
2 Tbsp water or milk
1/3 c molasses
1. In a large bowl, stir together flour, spices and baking soda until combined. Set aside.
2. Using a stand mixer, cream butter and sugar. Add water. Add molasses. (Tip: Oil the inside of your measuring cup to help the molasses flow out more easily.)
3. Fold the wet ingredients into the dry. Knead the dough until smooth. Separate the dough into three discs, cover with wrap or parchment, and cool for 30 minutes.
4. Preheat oven to 350 degrees. Lightly grease a baking sheet. (Clean up a little?)
5. Let dough discs rest on the counter for 10-15 minutes. Then roll out dough until about 1/4 inch thick. Use cookie cutters or the rim of a glass to cut out shapes. Bake for 10 minutes. Cool for a couple of minutes on the tray before placing the cookies on a wrack to cool completely. Enjoy!