Alissa and I met in college as journalism undergraduates but really became close after college, living in Chicago's Lakeview neighborhood. We have tried so many restaurants together, including Cafe 28, Cyrano's Bistrot and Las Tablas. We've braved the chocolate bar at the Peninsula and over afternoon tea at the Sofitel, Alissa told us she was pregnant...with twins! I've had many good meals made by her and her husband Andy. My favorite is Indian food from their kitchen. (They introduced Jeremy and me to the book Quick and Easy Indian Cooking, which I highly recommend!) And, come to think of it, Alissa is the only person I know who has ever contacted a cookbook author to correct a recipe.
Alissa, Andy and their twin boys recently moved to Columbus. We are SO excited to visit them during the holidays. This recipe is from her mom, who says these make great gifts:
Gingerbread Cookies
5 cups flour
1 1/2 cups sugar
4 tsp cinnamon
2 1/4 tsp baking soda
2 1/4 tsp ginger
1 1/4 tsp salt
1 tsp ground cloves
1/2 cup butter or margarine
1 cup molasses
2 eggs
1/3 cup water
- Stir together flour, sugar, cinnamon, baking soda, ginger, salt and cloves.
- Cream butter until light. Beat in molasses. Beat in eggs. Stir in water.
- Stir dry ingredients into wet.
- Chill dough at least one hour or overnight.
- Roll out dough into 1/4-inch thickness on lightly floured surface. Cut into shapes.
- Place on greased cookie sheet and bake 10-15 minutes at 350 F.
Yield: 3 1/2 dozen
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