Gingerbread Cookies

Gingerbread Cookies

5 oz sugar
1/2 cup butter shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon molasses
1 egg
1 tablespoon vinegar
2 1/2 cups all purpose flour

Preheat oven to 375 F. Beat shortening on high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined

Mix in molasses, egg, and vinegar until combined.

Beat in flour with mixer. Stir in remaining flour. Divide dough in half. Cover tightly with plastic wrap.

Chill for 3 hours.

Grease cookie sheet. Bake 5 to 6 minutes (gingerbread people 6 to 8 minutes).

Edges should be browned. Cool for 1 minute then transfer to wire rack until completely cooled.

Blueberry Crumb Pie

Buy the sweetest blueberries you can find, then bake them up in this pie.

Makes 8 slices

1 unbaked 9-inch deep-dish pie shell
6 cups fresh blueberries, stemmed and rinsed
1/2 cup granulated sugar
1/4 cup instant tapioca
3 tablespoons fresh lemon juice
FOR THE TOPPING
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter, softened

1. Line a large baking sheet with foil and place it on lower oven rack (this will catch any drips from pie). Preheat oven to 375 F.

2. In a large bowl, toss blueberries, granulated sugar, tapioca, and lemon juice.

3. Spoon fruit into pie shell, mounding it in center.

4. To prepare topping, in a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Using a fork, stir in butter until coarse crumbs form. Sprinkle topping evenly over fruit.

5. Bake pie until juices are bubbling and crust is golden, about 45 minutes. Transfer to a wire rack and cool completely.