Soft Molasses Cookies

Soft Molasses Cookies

1/2 c. solid vegetable shortening (I was actually out of shortening, so we just used butter instead, and it still turned out great!)
1 ½ c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 tsp. salt
2 ¼ tsp. baking soda
2 ¼ tsp. ground ginger
1 ½ tsp. ground cloves
1 ½ tsp. ground cinnamon

In large bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk. Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 ½” balls. Dip tops in granulated sugar. Place in greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. Dip ½ of cookie in white almond bark or white chocolate. Place on waxed paper after dipping until cooled and chocolate is set. Store in tightly covered container. Makes about 3 dozen.


Peanut Butter Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Hot Lime Chicken Soup

6 cups chicken broth
6 slices (1/4 inch thick) gingerroot
3 jalapeno peppers , cored, seeded and minced
6 T. sliced green onion (white and green parts)
6 T. chopped cilantro (* divided)
3 t. nam pla (fish sauce) - OR soy sauce
6 T. fresh lime juice (*divided)
3 boneless chicken breasts (cut into 1/2 inch pieces)
Salt (I accidentally omitted the salt - maybe that was it!!)
Ground white pepper

3 C. Cooked rice (I used brown rice)

Combine chicken broth, gingerroot, jalapeno peppers, green onion, 1/2 the cilantro, nam pla, and 1/2 of the lime juice in stock pot. Bring to boil over medium heat. Reduce to low and simmer for 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 3 T. lime juice and season to taste with salt and pepper. Divide rice between bowls. Ladle soup and sprinkle with remaining cilantro. Serve hot. (I should have turned up the heat a bit before serving!!)