Sunday's Sugar and Sweets

Yesterday was a rainy, drizzly day here in the Pacific Northwest.  Just the day for making a fabulous, spicy cookie.  I've been making this particular recipe for many years, courtesy of a long forgotten magazine recipe.

They make a small batch and mix up quickly to go in the refrigerator for later baking or bake them right now for their warm, buttery yummyness... is that a word?  It should be.

They're one of our family's favorites... baked or (gasp) even as dough.  I actually seemed to have thrown my recipe card out... fortunately I had passed this recipe on to my daughter! 

And here's the recipe to share with you all. 

Please note that you can make them chewy or crispy depending on your taste.  I've only made them with fresh ginger a couple of times.  I usually just use ground ginger and increase it to a full tablespoon.... they still come out pretty spicy that way... which we like.  I'm also a lazy an efficient baker and don't like to wash extra dishes, so I don't do the whole separate bowl thing for dry ingredients.  I just add them directly into the wet mixture... but just in case you like to follow directions I wrote them the "original" way.

My week is off to a good start.  If you make these cookies yours will be too.