Sweet Treats that make excellent gifts!

If you're on a tight budget this year and don't have room to get gifts for all your friends, coworkers etc, here is a simple and inexpensive way to show someone how much you appreciate them during the holidays!  Last year I made a ton of sugar cookies and packaged them in cute dollar store boxes! This year I plan on doing the same, but I've decided to try a Gingerbread cookie recipe! I have a subscription for Chatelaine and they had great recipe, so it works out perfectly!


Unfortunately I haven't made these yet because I want to give them out as Christmas gifts, so pictures of my creations will follow in the next couple of weeks! I will share the recipe with you though so that if you're in a tight budget like myself, you can still make someone feel special on Christmas!


Gingerbread Cookies

Ingredients

• 2 1/2 cups (625 mL) all-purpose flour
• 2 tsp (10 mL) ground ginger
• 1 1/2 tsp (7 mL) cinnamon
• 1/2 tsp (2 mL) each allspice, salt and baking soda
• 1/2 cup (125 mL) unsalted butter, melted
• 3/4 cup (175 mL) brown sugar
• 1 egg
• 1/3 cup (75 mL) fancy molasses

Preparation time 20 minutes
Standing Time 5 minutes
Refrigeration Time 30 minutes
Baking Time 7 minutes

Makes 50 cookies

Step 1 In a large bowl, using a fork, stir flour with spices and baking soda. In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses. Make a well in centre of fl our mixture, then pour in molasses mixture. Stir until most of molasses is absorbed. Gently knead until dough is an even colour. Divide into 4 portions.


Step 2 Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 30 min or up to a week. Or overwrap with foil and freeze up to 1 month.


Step 3 When ready to bake, remove dough from refrigerator. Let stand at room temperature until soft enough to roll, 5 to 10 min. Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with cookie cutter. Place on baking sheet about 1 in. (2.5 cm) apart.


Step 4 Bake in centre of preheated oven just until edges begin to darken, 7 to 10 min. Remove cookies to a rack to cool. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.

Photo Credit: Chatelaine.com

This recipe is courtesy of Chatelaine Magazine feel free to check out the link for extra tips! http://food.chatelaine.com/recipes/view/classic-gingerbread-cookies



As promised, here is my little tree!

Cheers xo