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Today we celebrate Nurses Day

May 12, 2011
A dish full of cookies

Image via Wikipedia

I perused the yearly calendar back in January for the odd celebratory dates.  It is my feeling that these dates need to be celebrated too!  But, then, my family doesn’t need much reason to celebrate something.  Bad Hair Day?  We’re there — with glee and a merry toast for health & happiness. 

So, Happy Nurses Day to all the dedicated nurses from coast to coast.   Perhaps you’d like to celebrate with a cookie or two!!

Celebratory Cookie #1:  Irish Ginger Snaps

Ingredients:

  • 1 cup white sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • additional sugar in a bowl to roll cookie balls in

Directions:

  1. Preheat oven to 350 degrees (175 degrees C)
  2. Cream sugar, egg, salt and shortening together.
  3. Add flour, baking soda and spices to creamed sugar mixture and mix well.
  4. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
  5. Place sugared balls on baking sheet and bake in 350 degree over for 5 to 6 minutes.

Yield: 3 dozen cookies

Celebratory Cookie #2: Iced Pumpkin Cookies

Ingredients for cookies:

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 2 cups granulated sugar
  • 1 can (15 oz.) pumpkin purée
  • 2 large eggs
  • 4 teaspoons vanilla extract, divided
  • 2 cups raisins
  • 1 cup nuts, chopped

Ingredients for frosting:

  • 2/3 cup butter softened
  • 3-4 teaspoons rum extract
  • 4 cups powdered sugar
  • 1/2 cup evaporated milk

Directions for cookie:

  1. Preheat oven to 350 degrees (175 degrees C)
  2. Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl.
  3. Beat shortening and granulated sugar in large mixing bowl for 30 seconds; then
  4. Add pumpkin, eggs and 2 teaspoons vanilla extract and beat until blended.
  5. Gradually add flour mixture into pumpkin mixture at low speed until combined.
  6. Stir in raisins and nuts.
  7. Drop by rounded teaspoon fulls onto an non-greased baking sheet.
  8. Bake for 12 – 15 minutes until edges are golden brown.
  9. Cool on baking sheets for 2 minutes before removing to wire rack to completely cool.

Directions for frosting:

  1. Beat butter, rum extract and remaining 2 teaspoons vanilla extract in medium mixing bowl; beat until creamy.
  2. Gradually add in powdered sugar and evaporated milk, alternately but beginning with the milk. (remember, always begin and end with the liquid when adding dry and wet into a mixture)
  3. Beat until smooth; this mixture will be quite thin.
  4. Drizzle over completely cooled cookies.

Yield: depending on size 5-6 dozen cookies

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2 Comments
  1. thanks for the comment – you beat the other millions rushing to my blog and just in the nick of time slid your comment in first! I like your blog, like it very much.

  2. I like your style – always prepared to celebrate! and I very much like spicy, cinnamony cookies!

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