Another Magazine I love....
I remember my mom subscribing to it when I was younger. Yes...I've continued with the family tradition! Every month it is packed with things to cook, things to see, things to expolore, things to plant (and when) and things to build. It was Martha before Martha, but with a Western flavor.
The December issue has some wonderful articles on an Albuqueque artist, how to cut your own Christmas tree and making a eucalyputs swag, a Green Built Idea house (eco savvy materials and elements) and little get away ideas in San Diego, Los Angeles, Phoenix, Scottsdale and South Pasadena (one of my favorite little get away places.) And, also where to get the best Mail Order Tamales. (What is Christmas without tamales!?)
It also has some "Easy Holiday Cookies" and lots of good tips on how to make, bake, ship and gift wrap.
There is one cookie that has stayed on my mind. This is from December 2001 issue and is perfect for holiday gift giving...or munching for yourself and family. (They're just too good to give away sometimes!)
Peppermint Molasses Cookies
About 2/3 cups butter or margarine, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes
Peppermint Icing (recipe follows)
1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake cookies in a 350º regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.