As it is 6am on the second day of my 39th week of pregnancy (and also St. Patrick’s Day – aw, what a cool birth day, right? RIGHT?!) and I am wide awake standing in my kitchen, it’s obvious that Baby Gatsby has not yet arrived.
I’ve been up since about 3am. Around 5am, I made my way downstairs to sit on my bouncy ball and Google “ways to start labor” and came across this recipe for Labor Cookies. I’m clearly not sleeping any time soon… so why the hell not?
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 8 tablespoons (or 1 stick) margarine
- 1/2 cup granulated sugar (will also need extra sugar to roll cookie dough in)
- 1 cup light brown sugar, packed
- 1/3 cup molasses
- 2 egg whites
- Preheat oven to 350 degrees.
- Combine flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in small mixing bowl. Set dry ingredients aside.
- Then blend margarine in large mixing bowl. Stir in brown sugar and granulated sugar slowly. Add the molasses, then the egg whites. Finally, add the dry ingredients to your mix.
- Roll dough into ¾ inch balls. Roll cookie balls in sugar to lightly coat each cookie. Place balls on cookie sheet lined with parchment paper. Bake in oven for 8-10 minutes or until cookies are golden brown.
Also, let’s be real: I jerry-rigged the hell out of this because I have no cloves, cayenne pepper or molasses, haha. Apparently the ginger is key so I threw in a ton of that, used chili powder (because who doesn’t want oregano and garlic flavor in their cookie?) and substituted honey and extra brown sugar for the molasses.
Whatever. Beggars can’t be choosers.