With organic eating on the rise, many get in a quandary about how to carry that through the holidays and the treats. It is actually not all that difficult to keep it real during the holidays. In an article that Organic Valley food wrote about this very subject, they mentioned, ““Organic food” and “holiday spirit” are two terms that are loaded with meaning. Sad to say, though, both phrases have lost some of their depth and complexity in recent times. Many people now think of “organic” as a somewhat stiff, official word, one that refers only to crops grown without synthetic fertilizers, pesticides, hormones or genetically modified organisms. This is all good, of course, and yet traditionally speaking, “organic” also carries a deep sense of interrelation, of connection, and authenticity. So, too, with “holiday spirit,” which in today’s commercially focused culture all too often connotes frenzied shopping, overeating, over-imbibing and stress. In its truer meaning, the holiday season signifies, to quote W. J. Ronald Tucker, “fellowship, feasting, giving and receiving, a time of good cheer, home.” ”
So while the meaning of “organic” can have many meanings, there is a way to enjoy your holiday favorites and feel good about your lifestyle and the same time. I tried these cookies recently, and I must say, I could not tell the difference at all.
From our family to yours, Have a Happy Holiday Season!
Ginger Molasses Cookies
18 large cookies
Organic farmer Beverley Thurber shares her snappy-tasting ginger cookies.
4 1⁄2 cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground cloves
1⁄4 teaspoon salt
1 1⁄2 cups shortening, at room temperature
2 cups sugar
2 Organic Valley Large Brown Eggs
1⁄2 cup molasses
large, decorative sugar crystals or additional regular sugar
- Heat oven to 350 degrees. Line two heavy baking sheets with parchment paper.
- Use a whisk to combine flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl.
- Place shortening in a large bowl. Cream the shortening with electric beaters at medium speed for 1-2 minutes. Continue beating as you slowly and gradually add the sugar, scraping down the sides of the bowl occasionally. After all the sugar is added, keep beating for other minutes or two.
- Add eggs and molasses; beat well.
- Reduce speed to low and beat in the flour mixture until just combined. Use a spatula to stir and “smooth out” the cookie dough.
- Use a 2-inch-wide ice-cream scoop to make scoops of dough. You can scoop them directly onto the baking pans or roll the scoops into smooth balls first. Place them two inches apart on the baking pans. Sprinkle each mound with sugar crystals or regular sugar.
- Bake until light brown and puffed, about 15-17 minutes.
- Cool cookies in the pan on wire racks.