Soft Ginger, Molasses Cookies

These are my personal favorite, and my most requested, cookies around the holidays. I love how soft they stay from the molasses, the ginger flavor isn’t overpowering, and they’re super easy to make. Best yet, the freeze really well! I make extra and keep in a sealable bag in the freezer for after the holidays.

Soft Ginger, Molasses Cookies
Yields 24
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Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon ground cinnamon
  5. 1/4 teaspoon salt
  6. 3/4 cup unsalted butter, softened
  7. 1 cup granulated sugar
  8. 1 large egg
  9. 1 tablespoon water
  10. 1/4 cup molasses
  11. 2 tablespoons granulated sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the dry ingredients into the molasses mixture.
  5. Take rounded tablespoons of dough and shape into balls. Roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  6. Bake for 8 to 10 minutes.
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Adapted from (only slightly) All Recipes
Adapted from (only slightly) All Recipes
Seasoned to Impress https://seasonedtoimpress.com/

Pistachio Thumbprint Cookies

I was brave and decided to try a new cookie recipe for a holiday cookie contest at work. And I’m glad I did, because I won for best overall cookie! These pistachio cookies look as impressive as they taste. The cookie itself isn’t overly sweet, but the dollop of white icing in the center makes up for that. Plus, I love the combo of dark chocolate with the flavor of pistachio. 

Pistachio Thumbprint Cookies
Yields 36
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For the Cookie
  1. 1 cup unsalted butter, softened
  2. 1/3 cup confectioners' sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1 package (3.4 ounces) instant pistachio pudding mix
  7. 1/2 cup mini chocolate chips
  8. 1 cup pistachios, finely chopped
For the White Icing
  1. 2 tablespoons unsalted butter, softened
  2. 2 cups confectioners' sugar
  3. 1 teaspoon vanilla extract
  4. 2 to 3 tablespoons milk
For the Chocolate Drizzle
  1. 1/2 cup semisweet chocolate chips
  2. 2 teaspoons vegetable shortening
For the Cookie
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream the butter and sugar until smooth and fluffy. Beat in the egg and vanilla extra.
  3. In a separate bowl, combine flour and dry pudding mix, and then gradually add to butter mixture. Mix well. Stir in chocolate chips.
  4. Shape the cookie dough into 1-inch balls, and then roll in the pistachios. Place about 2 inches apart on greased baking sheets, and then make a thumbprint in the center of each cookie.
  5. Bake for 10-12 minutes. Remove to a wire rack to cool.
For the White Icing
  1. In a medium bowl, beat the butter, confectioners' sugar, vanilla, and enough milk to achieve desired consistency (spreadable, but not too runny). Spoon into the thumbprint of the cooled cookies.
For the Chocolate Drizzle
  1. Combine the chocolate chips and shortening in a glass bowl. Microwave on high for a minute or two, until melted. Stir.
  2. Using a fork, drizzle over cookies.
  3. Let the cookies stand until the icing and chocolate have slightly hardened.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Hearty Tomato Lentil Soup

This is the epitome of a cold-weather soup. It’s rich with tomato flavor and herbs and loaded with vegetables and lentils — making it super filling and healthy. Plus it’s easy to make and feeds a crowd. If you’re vegetarian, swap the chicken broth for vegetable stock.

 

Hearty Tomato Lentil Soup
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 large onion, diced
  3. 6 medium carrots, peeled and sliced
  4. 3 cloves garlic, minced
  5. 1 6 oz. can tomato paste
  6. 1 teaspoon dried thyme
  7. 1 teaspoon dried basil
  8. 1/4 cup granulated sugar
  9. 4 cups chicken broth
  10. 4 cups water
  11. 28 oz canned diced tomatoes
  12. 1 1/2 cups dried lentils, rinsed
  13. 1 cup chopped fresh spinach
  14. Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a large dutch oven or heavy pot over medium heat. Add the onion, carrots, and garlic, and cook for about 5 minutes.
  2. Stir in the tomato paste and herbs.
  3. Add the broth, water, canned tomatoes, and sugar, and lentils and bring to a boil. Cover, reduce heat, and simmer for about 25 minutes, until the lentils are tender.
  4. Stir in the chopped spinach, and cook for an addition 5 minutes, until wilted.
  5. Season with salt and pepper.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/