This delicious ginger-spiced, molassas-darkened gingerbread cookie can be rolled thick and chewy or thin and crisp. It can be adorned with frosting and sprinkles or left in it’s bare-baked splendor. It can be enjoyed with a cold glass of milk or a dram of your favorite whiskey. It is this family’s favorite Christmas cookie.
The universally agreed upon greatest Christmas cookie in our house isn’t even one of my family recipes. It’s BD’s maternal grandmother Helen Molnar Zemke’s gingerbread cookies. Up until two years ago, I had never attempted the cookies. I didn’t need to. I’d just wait until Pat (BD’s mother, Helen’s daughter, my mother-in-law … you following?) would go into her baking frenzy and suddenly boxes of gingerbread cookies would appear in our house. Read More