New Holiday Traditions

Thank you to Pyrex for sponsoring this post!

The holiday season is in full swing — and has me embracing traditions, old and new. Growing up, I’d always look forward to decorating our Christmas tree, watching all the classic films, wrapping gifts, sledding with friends, and baking sweets with family. This year is extra special: as it’s my and Kevin’s first (full) holiday season together as an engaged couple. I’m all about staying true to old traditions, and adopting new ones, too! We tried our hand at making gingerbread men, to share with family & friends. (Who else loves a good holiday cookie exchange?) I admit, I’m much more of a ‘cook’ than a ‘baker’ — but Christmas cookies are a tradition I just can’t skip 😉 Over the years, I’ve stocked my kitchen with kitchenware by Pyrex — like these mixing bowlsmeasuring spoons and glass measuring cup. I was happy to partner with Pyrex to share a favorite holiday tradition of baking cookies in Christmas PJs, one that’ll continue for future years, I’m sure of it! If there’s one thing I’ve learned by trials in baking: It’s not about creating something that’s perfect, it’s about making something with love. 
EASY GINGERBREAD COOKIES
• 3 cups flour
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
(1) Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in separate bowl until light and fluffy; add molasses, egg and vanilla to mixture. Gradually beat in dry ingredients on low speed until well mixed. Press dough into a thick flat disk and wrap in plastic wrap. Refrigerate at least 2 hours or overnight.
(2) Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into shapes with desired cookie cutters. Place 1 inch apart on greased baking sheets.
(3) Bake 8 to 10 minutes, or until edges begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired.
For homemade icing, mix together: 2 cups confectioners sugar, 1 large egg white, and 1/2 teaspoon water.

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