Welcome to the delights of the season. This is the time of the year when everything sparkles. I love hearing the Christmas carols along with Andrea Bocelli, Josh Groban and Il Divo as I go to and from work. These are busy days with a growing list of things to do. No matter how busy, are always those moments for tea.
I shared this Sadler Teapot a while back and at least one blogger said she had the same one (Angela at Tea With Friends). The cup and saucer to the left is a Regency I haven't shared before. The one on the right is a Shelley and Karen at Karen's Cottage and Castle has the same one.
Just like so many of you, I have been baking. I have an old stained recipe card from many years past for Gingerbread Cookies. The kitchen seems to always smell wonderful when you bake cookies. Last year I organized my cookie cutters by putting the different seasons and occasions in ziplock bags so it was easier to find the ones I was looking for. Then they all just go in a big box.
Here is the recipe for Gingerbread Cookies. First preheat the oven to 375 degrees.
You will need: 1 cup shortening, 1 cup sugar, 1/2 tsp salt, 1 egg, 1 cup molasses, 2 Tb vinegar, 5 cups sifted flour, 1 1/2 Tsp baking soda, 1 Tb ginger, 1 tsp Cinnamon, 1 tsp ground cloves (I also added 1/2 cup sour cream for a softer cookie
Thoroughly cream shortening, sugar, salt. Stir in eggs, molasses, vinegar. Beat. Sift dry ingredients, stir into molasses mix and add 1/2 cup sour cream mixing everything well. Now chill for an hour.
Roll out dough on lightly floured surface to 1/8" and cut with cookie cutters. Place 1" apart on greased cookie sheet. Use red hots for faces and buttons. Bake 375 degrees for 6 minutes. When I went to get confectioners sugar for my icing- the carton was empty so these are not iced.
I also recently found this topper which was only $3.00 and the leaves were embroidered with gold thread and also with cross stitched roses. I thought it was lovely with my Old Country Rose China.