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1  COOKING / Dessert / Re: What's your dream dessert? on: December 19, 2010 04:03:08 PM
I think I am the only person alive that doesn't care for cake, but I love pie.  Berry pie, peanut butter pie, pumpkin pie, banana cream pie.  I love them all.
2  COOKING / Recipes and Cooking Tips / Re: Holiday 2010 Cooking Challenge: Sweet and Salty on: December 19, 2010 03:58:11 PM
I love these.  Try them with the pretty red and white candy cane kisses.  I never thought of using Rolos.  I'll have to try those.
3  COOKING / Dessert / Re: and the Trogdor comes in the NIIIIGHT! on: December 18, 2010 01:03:32 PM
I love this cake so hard.
4  COOKING / Dessert / Re: One woman's quest to save the spice cookie on: December 08, 2010 12:05:59 PM
Oh, I am so happy to see that there are so many spice cookie fans out there!  It warms my heart to know that this delicious little confection hasn't gone the way of so many other old fashioned treats.

You can absolutely freeze this dough.  I think it is better when it is frozen.  The longer the spices have time to get to know one another, the better they play together.
5  COOKING / Dessert / One woman's quest to save the spice cookie on: December 08, 2010 08:35:35 AM
Hello, Craftsters.  

I've been a lurker for a long, long time, but I have never posted much and this is my first posted project.  It is rare that I find a topic I feel is as important as this one, so I guess it was time for me to share.  I'm talking of course about the diminishing number of spice cookies seen on Christmas cookie plates in recent years.  I feel that this disaster MUST be rectified, and NOW!

It may just be that you have forgotten how delicious the spice cookie is, or perhaps you just have horrible memories of the stale gingersnaps that your great-aunt Shirley used to give you when you were a child, but I assure you, spice cookies are a vital part of your cookie plate and trying this recipe will remind you of that fact!


3/4 cup butter (the recipe says shortening, but I don't keep it.  It goes rancid in my house.)
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground ginger (if you have it, the cookies are even better with the extra ginger)
1/3 cup granulated sugar

Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.

Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well.

Cover and chill dough for at least 2 to 3 hours. OVERNIGHT IS EVEN BETTER.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

FYI, I am all for cutting sugar, but don't skip rolling these in white sugar before baking.  The sugar will caramelize and really give these a great crisp exterior but leave the inside dense and chewy.

6  IMAGE REPRODUCTION TECHNIQUES / Stenciling: Completed Projects / Re: @#$* Cancer T-shirts- WARNING Mature Language on: March 10, 2009 08:04:58 PM
Good Job!

Check these out.  Very funny (and dirty if you get offended).  I like Baldilocks!

7  KNITTING / Knitting: Completed Projects / Re: Cthulu Scarf on: March 06, 2009 08:22:03 PM
OMG! OMG! OMG!  I Love this scarf!!!!!  You are the greatest friend evar!
8  NEEDLEWORK / Needlework: Completed Projects / Re: Rock Star Chicken Shirt on: February 06, 2009 06:09:43 PM
I love this.  He reminds me of the Roger Miller rooster from the old Robin Hood cartoon.
9  NEEDLEWORK / Needlework: Completed Projects / Re: I'm so freaken excited! Be gentle, it's my very 1st time. on: February 06, 2009 06:06:24 PM
I think she is adorable!  Good work!
10  CROCHET / Crochet: Completed Projects / Re: Highland / Family tartan crocheted weave afghan on: February 03, 2009 02:23:12 PM
Really, really cool!
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