Long ago and far away, in a time well before now, I earned the nickname MFS. It stands for Martha Fucking Stewart. This was well before any allegations of insider trading; at the time, she was still the pinnacle of homemaking; she was a walking Pinterest post.
I was challenged to write a cookie exchange blog post by Caroline over at Ice Cream for Zombies. Kind of an Author Cookie Swap. While you’re checking out the recipe she posted, make sure you poke around and read up on her latest publications! I decided to post the recipe that earned me the MFS title. It happened something like this…
I was at the table, mindlessly decorating gingerbread snowflakes while talking with friends.
Me: “Blah blah blah blah….”
Friend: “Will. You. Just. STOP?!”
Me: *dumbfounded stare* “Huh?”
Friend: “You just decorated that entire tray of cookies without looking down once, and no two are the same!”
Me: *looks at cookies* *blink* *blink* “Well, they ARE snowflakes…”
Friend: “Ok, Martha Fucking Stewart.”
Just a word of clarification: my house does not look like it was decorated from a magazine. Well, unless that magazine is Game Informer, or possibly something Toys-R-Us inspired. But I will say I can be handy in the kitchen, and I especially love making cookies when I get the time!
Without further rambling (I am an author…. I can’t help it…) here is Katrina’s Grandmother’s Finnish Gingerbread Cookie recipe.
Grandma’s Finnish Ginger Cookies
Makes about 5 dozen
1 1/4 c. butter
1 1/4 c. sugar
1 c. Blackstrap Molassas
2 tsp. ground cinnamon
2 tsp. ground ginger
2 tsp. ground cloves
1 Tbs. grated orange rind
about 7 c. of flour
1 Tbs. baking soda
Preheat oven to 400-degrees F, bake cookies for about 10 minutes per batch.
Cream butter and sugar, add eggs and beat until fluffy. Mix spices into syrup in a glass Pyrex measuring cup and heat in microwave for 1 minute. Stir and pour into butter/egg mixture. Beat to combine. Slowly add the flour (and all the baking soda) about 1/2 at a time.
The original recipe says to cover the dough in plastic and leave overnight in a cool place before rolling, cutting and baking. I made mine early in the day, put it in a gallon Ziploc, and left it in a cool place until the evening when I rolled cut out and baked about 1/2 the batch. Then I stored the remaining dough in the fridge for 2 days until I did the additional 5-dozen snowflakes.
**Icing for Christmas Cut-outs**
2 Tbs. soft butter
2 tsp. extract (vanilla, lemon, almond, rum… whatever you prefer)
4 c. powdered sugar
enough milk to achieve the consistency that you want (for piping or spreading)
a couple drops of food coloring as desired