Post 105 – Snowflake Cookies and Bacon Fat Gingersnaps

With all of this snow falling here in the Northeast I’ve had several of my relatives checking in with me to see how we’re holding up. Are you guys buried in snow? Are you staying warm? Do you have enough food? Do we have enough food? Ha! In my house we always have enough food.

These snow storms have generally caused a decrease in productivity here in Boston as public transit has been shut down for full days more than once, businesses have had to close, and schools have racked up snow days to make up in the warm months of summer. For me, it has been a very productive time.

There is something about being stuck inside with white flakes falling down that makes you get down to business (or makes you start to go crazy!) For me that has meant making significant progress on a quilt I started probably fifteen years ago (no joke) and baking and cooking many of the delicious recipes I’ve been wanting to make. It has also meant being continually well-stocked on all types of food – breakfast, dinner, dessert.

As I mentioned in my last post I’ve made Cincinnati Chili, Cinnamon Swirl Bread, and Homemade Hamburger Buns. During storm #3 I made bacon fat gingersnaps. This recipe was a combination of looking-for-an-excuse-to-make-cookies-of-any-kind and wanting-to-use-up-the-bacon-grease-in-the-fridge. (I’ve told you before about my obsession with using things up). I found it in the New York Times cooking section and had been eying it for what felt like forever. So I made a small batch.

The cookies turned out savory, ginger-spicy, and salty – a little too salty, we decided after a few cookies (and I even reduced the salt it called for!) Always looking to improve rather than waste, I decided if they were too salty then they needed more sweet to balance. So I sandwiched them together with a maple butter cream frosting. They were better… I mean I ate them! Next time we’ll try again with less salt.

Post storm #4 I opted for some snowflake sugar cookies. To be honest I felt quite sugared-out for the moment thanks to a delicious Valentine’s day chocolate mousse my husband made for me and the salted caramels he bought me, but I had an ulterior motive. After six official snow days (plus the weekends) I had still not gathered the courage to meet my neighbors across the hall, something I’d been telling myself to do for weeks. With encouragement from others, I decided making snow-themed cookies was a perfect way to introduce myself and break the ice (haha, pun totally not intended).

I baked a small batch of cookies, cooled and frosted them (barely making it by using up the last crumbs of powdered sugar) and knocked on their door, my heart beating. No answer.

Unfortunately, my great cookie act of kindness mission did not succeed. I made Sam take the cookies to work today because I know they would enjoy them there, having made the cookies with the intention of not eating them myself. I will have to try the neighbors another time.

This recipe is my favorite sugar cookie recipe lately. It makes soft, lightly-colored cookies that roll out beautifully. Be warned that if you use a snowflake cookie cutter, they can be a little fragile with the points. I hope you make some cookies for your neighbors or at least make friends with them. We never know when we might need a friend nearby.

 

Erin’s Favorite Sugar Cookies

(apologies to my grandma’s recipe, which I know is the favorite for a few in my family)

Adapted from Better Homes and Gardens 75th Anniversary Cookbook

2/3 cup (almost 11 Tablespoons) unsalted butter, room temperature

3/4 cup granulated sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, room temperature

1 T. milk, room temperature (I often forget to leave this out to “warm” up)

1 tsp. vanilla

2 cups all-purpose flour

In a large mixing bowl beat the butter with an electric mixer for 30 seconds. Add granulated sugar, baking powder, and salt and beat for a minute or two until light and fluffy, scraping the sides every now and then. Add the egg, milk and vanilla and beat to incorporate. Add flour and beat or fold in with a spatula. If the dough is too soft or sticky, divide it in half, wrap in plastic and refrigerate for at least 30 minutes. Otherwise continue by rolling out your cookies on a floured surface, making sure to keep the thickness consistent. Transfer cookies to a parchment lined sheet and bake at 375 for 8-10 minutes, depending on softness of cookies you desire and the thickness you’ve rolled. They should be lightly colored and slightly soft to the touch. Cool and frost with your favorite homemade frosting.

Share with a neighbor or a friend. Stay warm!