“Is that man going to be you beau?”
“Billy! No! What made you think such a thing?”
“Aunt Margaret said likely he would fall in love with you, and you wouldn’t want me around any more. Oh, but I was scared! It isn’t so, is it?”
“I am your beau, ain’t I?”
“Surely you are!” said Elnora, tightening her arm.
“I hope Aunt Kate has ginger cookies,” said Billy with a little skip of delight.
–A Girl of the Limberlost (Gene Stratton Porter)
The following cookies are the result of my desiring something like a ginger snap in bar form. The original recipe came from Real Simple’s website but I deviated from it quite a bit, using less sugar and eggs, adding molasses, and leaving out the chocolate chips altogether (and also using baking powder instead of soda by accident. Whoopsy!) You can see that I’m getting more confident when it comes to making adaptations in the kitchen. Hurray for experimenting and trying new things! And not utterly failing at them!
Now, my personal opinion of these cakie bars (I say “cakie” because they’re sort of cookies, but also sort of cakey) is that they are a bit boring by themselves. I recommend eating them with whipped cream or ice cream. Some sort of cream cheese frosting would probably be really good. Or eat them with hot tea or cocoa. Or put in chocolate chips, like Real Simple suggested. There are loads of possibilities, as you can see. That alone makes this recipe worth hanging on to.
Ginger Cakie Bars
1 C butter, at room temperature
2 1/4 C flour
2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves (I omitted)
1 tsp baking powder
1/2 tsp salt
1 C brown sugar
1 C granulated sugar
3 large eggs
1 tsp vanilla
1/4 C molasses
Preheat oven to 350˚. Grease a 9×13″ baking dish.
In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking powder and salt.
In a separate bowl, beat together butter and sugars untill fluffy. Add eggs, vanilla, and molasses. Gradually add the flour mixture, beating until just combined.
Spread batter evenly in the prepared baking dish and place in oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before cutting.