Author: Louis Dell'Olio

I bought 3 of the Mirro cookie presses on e-Bay. I will keep 2 and give one to my sister. They are the ones from years ago. They are exactly like the ones my mother had that she used to make cookies that I still make now. I remember it was the only one she used. When that finally broke, we tried every cookie press we could find. Nothing ever worked. The cookies are not the important part for me…it’s bringing my mother back into my kitchen. I lost her a while back and I love to remember all the warmth of her kitchen and the good times we always had baking. I can’t thank you enough. Merry Christmas…..Oh…Louie will be pressing…he is very good at that!

2 1/4 cups all purpose flour
1 Tbl ground Ginger
2 tspns baking soda
1 tspn cinnamon
1/2 tspn salt
3/4 cups Crisco (Do not substitute Butter)
1 cup packed dark brown sugar
1/2 cup regular molasses(not the very dark)
1 large egg
2 Tblspns grated orange Zest

Sift flour, Ginger, Baking Soda, cinnamon and Salt onto a plate. Set aside.
In a large bowl, beat Crisco till creamy, then beat in Brown Sugar, Molasses, egg and zest.
At low speed, gradually beat in flour mixture till combined. Mix well.
One rounded Tablespoon at a time, roll the dough between the palms of your hands to form a ball.
Place the balls of dough on an ungreased cookie sheet, leaving about 2 inches between each ball.
Bake at 350 for 10-12 minutes. Switch the sheets from upper to lower racks for even browning.
The edges of the cookies should be firm and the centers puffed and this will form crackles.
Cool cookies on sheet for 5 minutes, then transfer to rack or space them out on a plate.
This recipe can be doubled.

These are the best ginger cookies I know of. They are chewy, not crisp and are nicely crackled.
Enjoy! I will be making these right along with you…they keep nicely in a tin and are great gifts!
Merry Christmas! ….Love, Jac

Jac and I want to wish you and your families a wonderful Thanksgiving! This is a topsy turvy world…we all need a peaceful day to count our blessings. We will be having our traditional Thanksgiving dinner of Rock Cornish hens stuffed with wild rice, roasted root vegetables, my famous roasted potatoes, and apple pie with vanilla ice cream and ginger cookies. Jac is a great cook and….I’m a great eater! Annie and Lili are busy chasing squirrels, with Lili…at 5 months…..is the leader!
Have a blessed Holiday….much Love Louis, Jac, Annie and Lili

I am happy to let you know the bracelet, that many of you have been waiting for, has finally arrived and is posted on my site. It is a stretch bracelet and is gold plated [in the Linea Gold] with black cabochon beads……black and gold is my favorite combination. It works beautifully with all the pearl necklaces, the gold ball bead necklace and the black and gold necklace…..the earrings, too. So, I guess what I’m trying to say is….it works with all the jewelry that I have already done! It truly is a standout piece and the quality is superb. I know you will enjoy its versatility and its year round wearability. It will go with so much you already own. It is a very special bracelet for discerning women. Enjoy!……………..
………….much Love……………………….Louis

Hi Everyone!

I thought you might enjoy seeing Jac and I at the “Silver Hill” charity event. It took place this thursday night at Cipriani in NYC.  QVC was a benefactor and Dennis Basso was a co chair. It was  black tie only and Jac wore a vintage, lime green Anne Klein sequin dress with gold jewelry. It was a “glittery” event and the jewels were out. The “Bellinis” were flowing and the dinner was superb. The music was terrific and everyone was on the dance floor including yours truly. All in all the charity made a lot of money and it was a fun evening.