Guess what guys?
I fly to Vancouver in a week for Christmas!
Before I leave a have a few more special recipes to share with you. Like this one.
This is another recipe right out of Grandma Zillah Young’s handwritten cookbook.
When Ayah and I’s grandmother passed away, my dad spent some time with me in Toronto. He brought me back Grandma’s cookbook knowing how much it would mean to me. I looked through the pages knowing I had something worth more than gold and wishing I had known this incredible woman better.
From what I know about my grandmother, she was strong, independent, open minded and a very talented baker. She was also on a bowling team, stretched often and walked everywhere.
I knew my grandmother from visits to Vancouver, phone calls at Christmas and from the summer she came down for my cousin’s wedding around six years ago. I’ll never forget the morning I made scones and she asked if she could have a second one.
This precious recipe book has been shared between Ayah, Bija (Ayah’s sister) and I over the years. Ayah even beautifully reproduced it with pictures for all of us to have.
Needless to say, this ginger cookie recipe is wonderful. I cherish all of Zillah’s recipes and this one is a keeper.
If you love a soft, chewy ginger cookie that melts in your mouth and tastes like Christmas this one fits the bill.
*These are not gluten-free, but I will likely be re-creating these with my favourite gluten-free all purpose flour (add 1/4 cup to original recipe and sift!)*
What are your favourite family recipes? Who is the baker in your family?
- 5½ cups flour
- 2 tsp ginger
- 1 tsp each of soda, salt, cloves and cinnamon
- 1 cup shortening
- 1 cup sugar
- 2 eggs lightly beaten
- 1¼ cups molasses
- Combine dry ingredients in large bowl.
- Using electric mixer cream shortening and sugar.
- Add eggs and molasses.
- Gradually stir in flour mixture.
- Divide dough in four parts.
- Wrap in wax paper and refrigerate until firm.
- Roll out dough, cut into shapes, and bake at 325°C for 12-15 minutes.