(editor’s note: okay, so there’s no wine involved in this recipe… try these with some Champagne!)
Here is something that you may not know about your friends at Zenaida Cellars. We absolutely love cookies. I know what you’re thinking, who doesn’t? Everybody loves cookies! But, here at ZC it’s a bit extreme, there are pretty much always home-made cookies or other baked goods in the back. There have been days that I have had snikerdoodles and Zucchini bread for lunch. What can I say, life is good here. I wanted to share with you one of my favorite cookie recipes, one that especially good this time of year. The Ginger Snap Cookie! I love this cookie because it is one of the few baking items with flexibility. The level of Cinnamon, ginger, or any other spices you decide to add is pretty much up to you. It’s also really easy to make theses cookies. Once you get the procedure down it’s only about 30 minutes from start to finish. This time of year, your time is never more valuable. So here you go. Let me know what you think of these cookies. If you’re in the area, and you feel obliged to bring some by, no one here will stop you. 
Ingredients:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in both sugars. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container
5. Enjoy them!
