Baking date: October 31, 2018
Each Friday night there is a home game for our varsity football team, the families provide a dinner for them and the coaches. I usually don’t get the sign up information until late, and dessert is always taken by the time I log on.
For the final game of the season, we invite the varsity cheerleaders to join the meal. I asked the team mom to put my name down for desserts before she launched the potluck sign up.
I made gingerbread cut out cookies that I could decorate with royal icing. I used a recipe from the Mary Meade’s Country Cook Book:
Ingredients: 1 cup softened butter, 1 cup sugar, 1 beaten egg, 2 cups molasses, 2 tablespoons vinegar, 8 cups flour (yes, 8 cups!), 1 teaspoon salt, 1 1/2 teaspoons cinnamon, 2 tablespoons ginger, 1/4 teaspoon nutmeg, 3 teaspoons baking soda, 1 cup boiling water
Directions: Sift flour, salt, cinnamon, ginger and nutmeg – set aside (for amounts this large, I place all the ingredients in a bowl and use a whisk to “sift” them). Beat egg in small bowl; set aside. Cream butter and sugar. Beat in egg, molasses and vinegar. Dissolve the baking soda in the boiling water (it will fizz up!). Add water alternately with flour mixture. Chill at least one hour prior to rolling out. Bake at 350 degrees for 14 minutes (oven temps and cook times may vary, also the size of the cookie may mean more or less baking time).
I made some generic Halloween-themed cookies, using white, black, orange, red, purple and green cookie icing, a variety of sprinkles, as well as large and regular candy eyeballs. (Wilton also makes bloodshot eyeball candies – next year!)
Here are the cookies on the plates:
The players and cheerleaders were well fed and enjoyed the cookies. Thanks for a great season to all of them!