Sparkling Ginger Stars and Hot Cocoa

We enjoy the tree every evening. We love the glow from the tree and there is nothing better after dinner especially when the temperatures hover around 15 degrees, than a mug of cocoa and some Christmas cookies, in the living room in front of the tree with carols playing softly.

Oliver, of course, thinks that some of those cookies may be for him (and he may be right -- Husband Jim is a soft touch!)

What a wonderful way to spend a December evening than in front of a roaring fire with cookies and cocoa, carols and a Christmas tree!

The mugs were a gift from dear Friend Carolyn from Florida and their perfect for Christmas cocoa -- for there is enough room in the mug to have six marshmallows (and to me the best reason to drink cocoa!) I love the colors -- mine is the green one while Husband Jim has the red!

And the cookies are also on a Christmas plate from Carolyn -- it's a perfect plate for Christmas cookies or candy!

The cookies are called Sparkling Ginger Stars and they are superb ginger cookies. In fact, I may make this my ginger cookie recipe. The recipe called for them to be cut in star shapes but I think trees would look fantastic as well especially with a heavy dusting of sugar!

They came from this years Dillard's Ultimate Southern Living Christmas Cookbook which dear friend Maybelle gives me. There are some great recipes in it!!!

SPARKLING GINGER STARS

1 1/2 cups flour

1/2 t. baking soda

1/2 t. salt

2 t. ground ginger

1 t. ground cinnamon

1/4 t. ground cloves

1/4 t. freshly grated nutmeg

1/2 cup unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/4 cup dark molasses

1 egg yolk

1 T. grated lemon rind

1 T. grated fresh ginger

1/2 t. vanilla extract

1 large egg

2 T. whipping cream

3.25 jar coarse Betty Crocker sparkling sugar

Combine first 7 ingredients in a medium bowl; stir until blended.

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Beat in molasses, egg yolk, lemon rind, grated ginger and vanilla. Stir in flour mixture; beat until just blended.

Shape dough into a ball and divide in half. Flatten each ball into a round disk; wrap each in plastic wrap and chill 2 1/2 hours or until firm.

Line 2 baking sheets with parchment paper or silicone liner. Roll out dough, 1 section at a time to 1/4 inch thickness on a lightly floured surface. Cut into star shapes. Place 1/2 inch apart on prepared baking sheets.

Whisk together 1 egg and whipping cream; brush egg wash lightly over cookies. Sprnkle heavily with sparkling sugar.

Bake at 325 for 17 minutes or until cookies are puffed and slightly darker around edges. Cool 1 minutes on baking sheets; remove with parchment paper to wire racks to cool completely.

It's Thursday which means that it's Tablescape Thursday and even though mine is an Ottomanscape, I'm joining Susan at Between Naps on the Porch for Tablescape Thursday.