Today it was all about spices! Currently our kids are working on Ancient India as well as the Early Explorers so, it was very fitting that we take time out for a field trip to a Spice shop and thankfully we have an excellent one right here in town. Today Miss Laura was our guide and she took the kids on an amazing adventure not only in their imaginations but also with their senses. The kids learned about the different spice routes used and they also got to learn about the difference between spices and herbs. They sniffed and tasted various spices and even got to work with a mortar and pestle to try grinding up a few different things. Afterwards the kids and grown-ups explored the amazing selection of spices in the shop and we each picked out some favorites and also a few new things to bring home to add to our collections. After we said our goodbye’s we headed of into CW for a picnic and the some exploring and of course the kids couldn’t resist the opportunity to climb some pretty interesting trees. It was a truly wonderful day and a great time was had by all. The kids and adults are all having so much fun on these exciting adventures and the kids are anxious to see where we are headed next.
Here's a recipe for
Ginger Spice Cookies
- 2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup chopped crystallized ginger
- 1 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg
- 1/4 cup mild-flavored (light) molasses
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350F. Lightly butter 2 baking sheets. Spoon sugar in a thick layer onto a small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place the balls on prepared sheets,spacing 2" apart.
Bake cookies until cracked on top but still soft to the touch, about 12 minutes. Cool on sheets1 minute. Carefully transfer to racks and cool.Store in an airtight container.