Tasha Tudor - Frame Graphic
StoreStoreStoreAbout UsNewsFeaturesEventsStore
Tasha Tudor - Frame GraphicTasha Tudor and Family - LogoTasha Tudor - Frame Graphic
 
Decor Top Tea Stories Early Bird Posts Pet Gallery Recipes ReceiptsPhotos Copyright Richard Brown.

Jennifer's Receipts

Jen and HannahWelcome to the Receipt* section of our website.  Food is such a very important part of life and it is more than just nourishment for our bodies, it is food for our minds and beauty to our eyes.  Tasha Tudor (my Granny) spent many hours teaching me to pull taffy, decorate gingerbread, make peppermints and of course, make the perfect cup of tea. I have so many fond and delicious memories that I felt it was time to share some of my favorite recipes with you.  Email me with any questions, I always enjoy hearing from other cooks!

*Receipt is the old spelling of 'recipe' and was always used by Tasha Tudor.

Ginger Pennies

Printable version

I am a cookbook addict. I love looking at beautiful pictures, reading the ingredients and imagining the delectable finish. Holiday cookbooks and magazines are my downfall. Ginger and sugar cookies are my favorite Christmas cookies and this is one of my most favorite recipes from a very early addition to my library. They are perfect with a cup of Tasha's tea. And their dainty size is perfect for gift giving. Don't be tempted to make them larger, they'll lose their charm! And from my family to yours...happy baking this holiday season. Take time to fill the house with delicious smells and share the joy of baking with your children . Give homemade, it's so special.

Ingredients:

  • 1 1/2 cups all purpose flour
  • 3/4 tsp. ginger
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup Grandma's molasses
  • 12 Tblsp. butter

Directions:

Preheat oven to 325 degrees.  Soften butter. Sift together flour, ginger, cinnamon, cloves, baking soda and salt. Stir in, ensuring mixing. In another bowl, cream butter, brown sugar, egg and molasses. On low speed, beat in flour mixture until well blended. Scrape mixture into a large freezer bag and close securely. Cut off a SMALL piece of the corner of the bag. Pipe small dots (about 1/2" rounds) about 1" apart on lightly greased cookie sheets. Ignore any "peaks"; they will flatten as they bake.  

Bake for about 5 minutes or until evenly browned. Cool the cookies on the sheets for about 3 minutes and then slide them off onto wire racks. They are small so be careful. You want them to crisp as they cool so keep them separate. This recipe makes about 25 dozen cookies!! You can store them in an airtight container for a long while but don't expect them to last very long!  

Tip..I usually reuse my cookie sheets immediately, rotating as fast as I can. This particular recipe really needs the cookie sheets to be cool when you pipe your next batch on.

Receipt Archive:

 
Tasha Tudor - Frame Graphic
All content copyright
Tasha Tudor and Family Inc.