Sunday, November 8, 2009

Cheese Scones and Large, Soft Ginger Cookies

Last night, I decided to make potato soup for dinner. The soup recipe is not from the cookbook, but I chose two recipes from the cookbook to accompany the soup. The first was cheese scones, and large, soft ginger cookies for dessert.

The CHEESE SCONES are an easy quick bread to make. Butter is mixed with flour and baking powder, and eggs, milk, and cheese are added to the dry mixture. The wet dough is placed on a baking sheet, cut into six sections, topped with more cheese and baked until golden.

The LARGE, SOFT GINGER COOKIES were also easy to make. Flour, baking powder, salt and spices are mixed with molasses and eggs to make a dark and tasty dough. After chilling for an hour, the dough is rolled into balls, rolled in granulated sugar, and baked for 15 minutes.

Both of these recipes turned out well. The scones took longer to bake than I expected, but I think I did not pat them out thin enough. They were very good though, moist and flavorful, a perfect side to the potato soup! The cookies were very good, gingery and soft.

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