And now for something completely different. Sometimes holiday cookies are not Christmas cookies. Surprise!
These three-inch-in-diameter cookies are sweet with brown sugar, and crisp and buttery like a homemade gingersnap ought to be. Spiced with lots of ginger and with a little cinnamon and vanilla, they are as light and perfect for a cool, rainy afternoon in September as I imagine they would be for a chilly midday in March.
I own neither a shamrock-shaped cookie cutter nor a shamrock-shaped cookie press. In such cases of first-world deprivation, Sharon Tyler Herbst suggests making a stencil for sprinkling green sugar in a shamrock shape on the cookies before baking, and so I did that using a scrap piece of paper board.
How is it that I do not own an x-acto knife? In my youth when I needed one frequently, I could not afford one along with all the expensive paints and brushes and papers and canvases. But now? Oh well. For this wee bit of delicate work I used a box cutter. And despite Bruce’s frequent checking-in to make sure I had not severed a digit or limb in the process, I managed not to maim myself even once!