SUPPORT LOCAL BUSINESS: 25 CENTS, OR A QUARTER

It’s the beginning of Tulip Time in Holland, Michigan. We live near the hub of downtown activity, Centennial Park. Crowds of people wander among the tulips and small ponds; high school Dutch Dancers perform regularly in the streets around the park; and food concessions are set up where they expect crowds of munchy spectators. Activity ramps up on parade days (there are three).

The neighborhoods near us are full of families with enterprising children, and they know a good deal when they see it. Today, and all through the events of next week, there will be lemonade and cookie stands lining our streets. I try to share my business among all of them. This photo, though a typical scene in any year, was taken eight years ago. My neighbors’ daughters are selling cookies for 25 cents each. Well, you can read the sign. I think they were sugar cookies.

The local history museums, especially the Cappon House, the home of Holland’s first mayor, are prepared for a constant parade of out-of-town visitors during Tulip Time. In springs past, both of my daughters enjoyed dressing up in turn-of-the-century clothes and guiding tours through the Cappon House. The following recipe, which is supposed to have come from the Cappons themselves, has become our stand-by for cookie cutter cookies. They’re a beautiful color and they hold their shape well. I’ve never run into anyone who doesn’t like them. You can sprinkle them with sugar, fine or coarse, to make them prettier.

CAPPON GINGERSNAPS

(60 small cookies)

1 cup butter (room temperature)

1 cup white sugar (can reduce by ¼)

1/3 cup molasses

½ tsp. vanilla

1 egg

3 cups white flour

½ tsp. cinnamon

1 ½ tsp. powdered ginger

1/8 tsp. salt

Optional sugar for top

Cream together sugar and butter. Add vanilla, egg and molasses. Combine dry ingredients. Add dry ingredients to butter mixture. The dough will be very thick. Divide into 3 pieces and roll each into a log shape (or form flat pieces to roll). Wrap in plastic and refrigerate for 3 to 4 hours. Slice into ¼ inch rounds or cut into shapes. Bake at 350 for 8 to 10 minutes.

(Someone told me that to keep the logs round as they firm up in the refrigerator, you can save cardboard tubes and rest the dough in those. I rubber band them closed around the wrapped dough. It works pretty well. Probably also obsessive.)