Ginger Crinkles
Submitted by: Jennifer Maxwell
Delphi, Indiana
Ingredients:
2 cups flour
3 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 1/3 cups sugar
¾ cup shortening
¼ cup light molasses
1 egg, slightly beaten
Directions:
Preheat oven to 350 degrees.
Sift flour with baking soda, salt, cloves, cinnamon, ginger. Set aside.
With Electric mixer gradually add 1 cup sugar to shortening, creaming until very light & fluffy (about 5 minutes). Blend in molasses and egg. At low speed, beat in flour mixture.
Refrigerate 1 hr. shape dough into 1” balls. Roll in remaining 1/3 cup sugar. Place 2” apart on ungreased cookie sheets. Bake 8-10 minutes (no longer), until golden brown. Let stand 1 minute before removing to wire rack to cool. Makes 4 dozen.
Peachocoscotch Cookies
Submitted by: Lacey Weatherford
Snowflake, Arizona
Christmas Tradition:
One of our favorite family traditions takes place on Christmas Eve. We invite our extended family to our house and hook my brother-in-law’s long, flat bed trailer onto his truck and we load it up with couches, chairs, and LOTS of blankets. The whole family climbs on and snuggles up together and we travel around town singing Christmas carols for the community.
Since we live in the mountains of Arizona, which often has snow at this time of year, we are FREEZING when we get back home. We all gather in the kitchen and have hot chocolate, my mother-in-law’s delicious homemade doughnuts, and cookies. This cookie recipe is one of my own—yes, I named it too—and it’s a family favorite! Everyone loves them! So, here you go—my personal cookie recipe:
Cream together:
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
Add:
2 cups flour
2 tsp. baking soda
½ tsp. salt
Mix well, then stir in:
1 small bag of Peanut Butter Chips
1 small bag of Milk Chocolate Chips
1 small bag of Butterscotch Chips
Fold together until evenly mixed. If you like nuts, you can add your favorite of those too.
Roll dough into one inch balls and place on an UNGREASED cookie sheet. Flatten with a spatula or fork. Bake for 8 minutes at 350 degrees, or until nicely browned. Let the cookies cool in the pan before you remove them, as they are very tender while hot.
Makes about 3 dozen cookies.
About the Author:
Lacey Weatherford is the bestselling author of the popular young adult paranormal romance series, Of Witches and Warlocks, and contemporary series, Chasing Nikki and Crush. She also writes under the pen name of Sydney Snow, releasing her first New Adult bestseller under that name, Tell Me Why.
Lacey resides in the beautiful White Mountains of Arizona. She lives with her wonderful husband and children along with their dog, Sophie, and cat, Minx. When she’s not out supporting one of her kids at their sporting/music events, she spends her time reading, writing, and visiting with her readers on her social media accounts.
Visit Lacey’s Official Website:
http://www.laceyweatherfordbooks.com
Follow on Twitter:
LMWeatherford
Or Facebook:
Lacey Weatherford - Author
Other Books By
Lacey Weatherford
Of Witches and Warlocks series:
The Trouble with Spells
The Demon Kiss
Blood of the White Witch
The Dark Rising
Possession of Souls
Book of Shadows series:
Fire & Ice
Chasing Nikki series:
Chasing Nikki
Finding Chase
Crush Series:
Crush
Smitten
Anthology:
A Midsummer Night’s Fling
Faery Kissed
Under Adult Pen Name Sydney Snow
Fringe Novels:
Tell Me Why
Lacey Weatherford, Over the River and Through the Woods
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