Do you ever feel like you are with your kids, but not really with your kids?
I mean we are in the same home together, but not really interacting. One might be in his room doing school, another on the computer, and the others playing together. Everyone doing what they need to do (or want to do) which leaves me with time to tackle a chore or maybe jot a thought down on this here ol' blog.
Sounds ok, but too much of that and we all feel a little disconnected.
The remedy? Cookie baking!
We made gingerbread Peanuts - Lucy - Linus - Snoopy - Charlie Brown and gingerbread girls and boys.
Anyway, I think this is the funnest way to learn and spend time together. :-)
(I know they say it's not a word, but come on - it describes it best - fun in the superlative!)
So - if you finding yourself to be busy (who isn't?) but not exactly connecting with your kids I suggest you BAKE COOKIES! :-)
Gingerbread cookies from Betty Crocker's Cookbook
1 cup brown sugar
1/3 c. shortening
1-1/2 c. dark molasses
2/3 c. cold water
7 c. flour
2 tsp. baking soda
2 tsp. ground ginger
1 ts. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350. Roll dough 1/4" thick on floured surface. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2" apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10-12 minutes. Cool.
Decorate with colored frosting and candles, if desired.
This makes a lot of cookies (depending on the size cookie cutter you use.) and they freeze really well. After a sampling or two, of course. ;-)
A little side note: I was thinking that these might make really great gluten free cookies if I were to substitute the flour for a gluten free blend (like Namaste). I think the strong flavors of molasses and ginger may make it undetectable. I'm plan to try it next time. These cookies are already egg free and dairy free - so if it works with gluten free flour, then I'd have a cookie I could make for people with food allergies!