These cookies are definitely High Tea worthy at The Empress Hotel in Victoria
This is the time of year I get most homesick. For the next six months when it gets so cold in Nova Scotia, I mourn for the much more gentle winters on Vancouver Island. As a result, I have been drawn more and more to the cookbook The Flavours of Victoria my friend Shelagh bought me. I have been enjoying it immensely.
This was a tough week for me and I knew the only way to turn it around was to bake cookies.
I love that you can see my kitchen window’s view of the bare trees reflected in this glass mixing bowl. Click here to enlarge.
Oh how I wanted to tinker with this recipe! I normally never use shortening, always preferring butter, but I held fast to most of the original components of the recipe. I personally do not need 40 cookies so I did divided the recipe in half. I still needed a big bowl so if you are going to make this get the biggest mixing bowl out that you have. I will share the original measurements here with you.
Cream together 3/4 cup of shortening with 1 cup of sugar. (BTW, a friend via Twitter made these with butter and they were awesome!)
Beat in 1 egg and 1/4 cup of molasses.
In a separate bowl sift together 2 cups flour, 2 tsp baking soda, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon and 1 tsp cloves. I used a little less cloves. OK, I said I tinkered a bit! Blend dry ingredients into the wet ingredients.
The recipe says to shape into small balls. I used a small ice cream scoop that I use for making truffles and it worked perfectly.
I rolled the cookies in some PC Organics Sugar that I love to use for baking occasions just like this! Of course you can just use regular sugar but there is something special about this sugar that I love.
Place the balls two inches apart on a parchment-lined baking sheet and bake in a 350F preheated oven for 8 to 10 minutes. I think I baked mine for 8, you really do not want to over bake these. They should still be soft when they come out of the oven. Cool on the baking sheet for 10 minutes and then move to a cooling rack.
Oh how I love the crackling!!! That is what makes these cookies so very unique and stunning.
Normally I would wait until my tea is ready before indulging in a bite but the cookies smelled so good, I just could not wait! Now that is a first. Light, airy, melt in your mouth… absolutely divine! For those who like chewy cookies, do not despair, these get chewier the next day.
These were so perfect, they blew my mind! Five out of five wooden spoons!
Until I can finally indulge in high tea at The Empress Hotel I will just have to make special treats myself. One day I will get back home. Until then, I am off to visit Victoria through more recipes.
Debra She Who Seeks says
I love ginger cookies! They bring back my childhood to me.
And all the way over here on Vancouver Island I long for Nova Scotia – go figure 🙂
Your cookies do look Empress worthy! Perfectly baked and cracked just right. My dad loves ginger cookies. I’m thinking a batch of these all wrapped nicely under the tree for him would be an appreciated gift.
Those cookies are so pretty to look at! How wonderful that they taste yummy too. I am enjoying your romp through this cookbook:)
When I’m stressed or sad, I bake things to. Making ginger cookies sound delicious and they look so good, Suzie. I hope it brightened your day.
Anna C says
Susie, I know what you mean, high tea at the Empress Hotel is such a memorable experience. You feel so pampered with their delicacies and service. It was the highlight of my visit to Victoria a few years back. Your photo made me relive the experience. Thanks for sharing.
i love the looks of these. i love the cracking. it looks so rustic and traditional. Definitely worthy of any tea in any hotel!
Suzie, I just made these and they were PERFECT!!!!! I love ginger cookies and I’ve never been able to make them taste this good. I guess I will have to suck it up with regards to the shortening.
Suzie Ridler says
Thank you everyone! Michelle, I am so happy to hear you thought the cookies were perfect. I felt the same way when I made them. I know, normally I don’t bake with shortening either but how can you mess with perfection?
yay for crackle cookies!. I saw some ginger crackle cookies and butterscotch ones in a Christmas recipe magazine, they always look so impressive, while being so simple 😛
Suze, I so just made these and they are AMAZING! I knew they would be a great addition to the cookie plates I’m making for friends. Just wanted to let you know!
Suzie Ridler says
So happy to hear that you successfully made these and loved them! Brightest blessings to you and thanks again for letting me know.
LOOKING GOOD !!!!
HAPPY NATIONAL COOKIE DAY 🍪!
Suzie the Foodie says
Thank you THW!!! These are killer good. Happy National Cookie Day to you too!