Ingredients Jump to Instructions ↓

  1. 2 3/4 C. all−purpose flour

  2. 1 T. ground ginger

  3. 2 tsp. ground cinnamon

  4. 1 tsp. baking soda

  5. 1/2 tsp. salt

  6. 1/4 tsp. ground cloves

  7. 1/4 tsp. nutmeg

  8. 11/2 C. oats (quick or old−fashioned, uncooked)

  9. In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an

  10. unbreakable decorative jar with lid or other airtight container. Store in cool dry

  11. place.

  12. Instructions to be included with gift jar:


  14. 1/2 lb. (2 sticks) butter, softened,

  15. no substitutions

  16. 3/4 C. honey

  17. 1 large egg

  18. Contents of gift jar

  19. In large bowl, beat butter and honey with electric mixer until creamy. Add egg;

  20. beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well.

  21. Divide dough into thirds; place each on a piece of plastic wrap and flatten to

  22. 1/2−inch thick ness. Wrap tightly; chill at least

  23. 4 hours.

  24. Preheat oven to 350ºF. Remove one portion of dough from refrigerator. Shape

  25. 1−inch balls. Place

  26. 2 inches apart on ungreased cookie sheets. Flatten

  27. to 1/8−inch thickness with bottom of glass dipped in granulated sugar. Repeat with

  28. 5 to 7 minutes, just until centers are set.

  29. 1 minute on cookie sheets; remove to wire rack. Cool

  30. completely. Store tightly covered. Yields about 6 dozen cookies.

  31. Variations

  32. Decorated Cookies−−Decorate cooled cookies with melted dark or white

  33. chocolate, ready−to−spread frosting, decorator frosting in tubes, assorted small

  34. candies or candy sprinkles.

  35. Thumbprint Cookies−−Use thumb to make a deep indentation in center of each 6 to 8 minutes or until very light golden brown. Remove

  36. cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves. Cool and store as directed.


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