The following post is a guest post from Jeff (the boyfriend) from Goodbye Spacebar. He made these cookies and they were really good, and I really wanted him to have his own piece of Foodival. :) So enjoy!
Guest Post: Jeff Gill from Goodbye Spacebar
As a kid, I would spend a good part of my summer/winter vacations visiting my dad and step mom at their place up in the North Carolina mountains. It was a pretty big change from what I was used to growing up with my mom in our house in Flordia. For starters, the temperatures were typically about 10-40 degrees cooler, and if you looked at the trees, you could actually see the seasons change. But if the change in weather wasn't a big enough shocker for ya, my dad and my stepmom Carol also had a dozen or so dogs and a whole slew of horses to remind you that you weren't back in Seminole any more.
When not playing with dogs, hiking the mountain side, or wasting away while being entranced by Basil Basset Bingo, my sister and I could be found lounging around the house, playing games, and chowing down on what Carol would affectionately call 'Bearshadow Cookies' ('Bearshadow' being the name given to their reclusive, mountainside home where we would visit) They are a very gingery, syrupy, sugary kind of cookie, and I remember being so excited by them coming out of the oven that I would often eat too many and get a sore throat afterwards. So be warned!
The following recipe comes straight from Carol's cook book entitled 'Autumn Hill's Favorite Recipes' which is filled with all sorts of great dishes that her and my dad would cook up when my sister and I were visiting. She gave me a copy of the book a while back, and I'd been really wanting to make something out of it. The great thing is not only are these super tastey, but incredibly easy to make, too!
from Autumn Hill's Favourite Recipes
2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp grround cloves
1/4 tsp salt
3/4 cup butter
1/4 cup molasses
2 tbs sugar
Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In largest bowl, beat butter 30 seconds. Add 1 cup sugar. Beat until fluffy. Add egg & molasses; beat well. Add HALF the flour mixture - beat until combined. Stir in remaining flour with wooden spoon. Shape into 1" balls. Roll in 2 tbl sugar. Place on ungreased cookie sheet - 2 inches apart.
Bake 350 10 minutes. Cool - then transfer to wire rack.
Makes about 36 cookies